Asparagus and zucchini gazpacho with verbena

Savory recipes Spring Summer 30 minutes to 1 hour Vegan Medium difficulty Casserole

Prep time

15 minutes

Cooking time

20 minutes

Serves

4 people

Start by washing and cutting the zucchini into pieces and gently trimming the asparagus tips.
In a saucepan, bring 25 cl (1 cup) of water to a boil. Add the verbena and let infuse for 15 minutes.
Boil the infusion and immerse the asparagus tips for 20 seconds, then cool the tips in ice water.
Peel the asparagus stalks then cook them for 10 minutes in the boiling infusion with the zucchini pieces.
Make sure the water covers the vegetables completely. Remove from the heat and let the vegetables cool in the infusion.
Blend the vegetables and the infusion until smooth. Season with the salt, pepper, and olive oil.
Refrigerate for at least 30 minutes.
Serve the gazpacho in soup plates with the asparagus tips and some fresh verbena leaves.