Chiangmai Mail - Vol. VIII No. 12 - Tuesday March 24 - March 30, 2009 Dining Out

In our current swelter, this is a most refreshing soup, similar to the Spanish Gazpacho in many ways. With asparagus being easy to procure, you can either cook the fresh variety, or even use tinned asparagus spears for this soup which is easier. The cooking is simple but requires a blender.

Cooking Method
Cut off approximately 4 cm pieces of the tip ends of the asparagus and put aside. Cut the remaining stems into 2.5 cm pieces and put in a food processor until pureed, about 1 minute.
With the processor running, pour in the asparagus cooking liquid and process for 5 seconds. Add the heavy cream, yoghurt, sour cream and seasonings and process to combine, for about another 5 seconds. Transfer to a large bowl and stir in the asparagus tips. Cover (Glad wrap is fine) and refrigerate for 2 hours.
Just before serving, stir in the lemon juice. Adjust the seasonings and divide among four serving bowls. Garnish with the diced cucumber, parsley and chives and serve over ice for a further effect.

Ingredients                                        serves 4
Thin asparagus spears unpeeled, cooked               32
Asparagus cooking liquid (reserved)               180 mls
Heavy cream                                                   60 ml
Plain yoghurt                                                60 gms
Sour cream                                                 2 tbspns
Lemon juice                                                  2 tspns
Cucumber diced                                             30 gm
Pinch cayenne pepper
Salt and freshly ground white pepper
Chopped parsley and chives, for garnish