Macadamia Gazpacho with Cured Asparagus

Gazpacho is a chilled soup typically consisting of raw vegetables, stale bread and garlic, a dish that originated in Andalusia to refresh on a hot day. A Spanish “white” gazpacho would traditionally call for almonds but this recipe cleverly uses sweet, creamy and how-very-Australian macadamia nuts. This recipe screams spring in all its glory, the smooth, sweet earthiness of the nuts paired with the fresh bite of the cured asparagus and a zing of lime and chilli. A breeze to make in the Thermomix, this velvety soup is best prepared a day or two ahead to develop all the flavours.