Starters, Suppers, Soups & Sides

Macadamia Gazpacho with Cured Asparagus

Time: 9 minutes 10 seconds in the Thermomix; 2 minutes blanching; 15 minutes toasting nuts; minimum 2 hours curing asparagus
Yield: 6

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.

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Macadamia Gazpacho with Cured Asparagus