Asparagus Gaspacho and Prosciutto Chips

This Asparagus Gaspacho and Prosciutto Chips is best when choosing very fresh asparagus because the spears are so particularly flavourful. This soup is a refreshing chilled soup that makes a perfect starter for this full spring time…

Gaspacho Asperges et chips de jambon

Here is the list of the ingredients you will need to make the Asparagus Gaspacho and Prosciutto Chips and that serves 4 

  • 1 asparagus bunch, peeled
  • 1 shallot, chopped
  • 1 tablespoon olive oil
  • 500 ml (2 cups) vegetable broth
  • 200 ml (11/3 cup) evaporated milk
  • Salt and freshly ground pepper
  • 4 slices prosciutto
  • 1 pinch of Espelette pepper ( or chili pepper)

Here are now the few steps you will need to follow to make the Asparagus Gaspacho and Prosciutto Chips

Sauté the chopped shallot and the bunch of asparagus, peeled and cut into sections, in the tablespoon of olive oil for 5 minutes then add the vegetable stock, salt and pepper and cook for about 15 minutes over low heat.

Remove from heat and mix everything until a creamy texture, then add condensed milk and mix again. Place in the fridge.Meanwhile, let stiffen the slices of ham in a pan without any fat and place on paper towels Let cool.Pour your gazpacho into bowls, garnish with crisp ham and sprinkle with Espelette pepper and a sprig of basil leave if you like.

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