Zucchini Noodles with Gazpacho and Asparagus


We started this idea on this weekend receiving some friends at home and deciding to make something great and refreshing to eat since the very first shiny hails of sun have arrived in Vienna. Is not necessary anymore to wear a jacket since is not cold and every time that the sun sets on the middle of the sky, the locals run to the green areas and public spaces to enjoy this magnificent event we are sharing on middle of March! Which sounds crazy when last year here, the winter last beyond April!

To celebrate this event we bring to yourself a nice and re-adapted idea of the typical Spanish Gazpacho. And what it’s that? The gazpacho is a typical elaboration at the south of Spain which its origin is still unknown, but the history on books have revealed that the first gazpacho or ancestors of the actual prepared in the Mediterranean was an elaboration prepared for farmers, elaborated with olive oil, garlic, salt, water and vinegar and grounded almond (like in ajoblanco, a far cousin of Gazpacho). This format was elaborated before the XVII, after this point where the tomatoes and peppers arrives in Europe after a clash of cultures with the new world, the Spanish came back loaded with a lot of products between these two red marvelous that gives the colour and essence to this recipe.

Today we decided to make a re adapted recipe based on what our box bring us this week. The traditional recipe is made with fresh and seasonal tomatoes, red and green pepper, garlic, onion, fresh cucumber, olive oil, salt and pepper.


Here is how we prepared our recipe:

  • 500gr of fresh tomatoes
  • 1/4 red pepper
  • 1/4 green pepper
  • 1 garlic tooth
  • 1/2 fresh cucumber
  • 1 dl. Olive oil
  • Salt
  • Pepper
  • 100 gr of dry bread
  • A branch of fresh coriander
  • 1/2 squeezed lemon.


And this is how we did it:

  1. Cut the peppers and remove out the seeds and the branch on top, wash under the water carefully and cut in pieces. Apply the same procedure to the tomatoes but without removing the seeds.
  2. Cut in half the cucumber and remove the seeds out. Cut in small pieces.
  3. Place everything in the blender and mix everything on the highest speed until you get a smoothie and nice texture
  4. Keep in the fridge until the service.


Now, we wanted to make something special, you can actually serve this really cold and drink it whenever you want.

But you would love to do this recipe, so join us on this Julia’s idea! You will need:

  • 1 big and fresh zucchini
  • 4 long and fresh asparagus
  • 1 garlic tooth
  • Salt
  • Peeper
  • Shaves of parmigiano
  • Olive oil
  • Green zucchini sprouts
  • Purple sprouts
  • Fresh made Gazpacho
  1. Peel completely the asparagus and cut them in pieces of 4-5 cm.
  2. Using a noodle-peeler peel down all a big zucchini avoiding cutting the middle. Keep them in cold water with some lemon juice for avoiding oxidation.
  3. Put a pan on high heat, when hot add some olive oil and garlic together with the cut asparagus.
  4. Sauté them until golden brown, remove the pan from the heat.
  5. Mix in a bowl the zucchini noodle with some of the gazpacho. Add salt and pepper and a bit of olive oil.
  6. Place in the middle of a plate, and on top the just made asparagus .
  7. Shave the parmigiano on top, add a dash of olive oil and cut the sprouts decorating the top.


Just drinking the Gazpacho by itself was delightful! We seriously invite you to try this recipe and do it on your way. Its refreshing, tasty and another way to eat tomatoes on this season.

Did you already elaborated gazpacho? Also this recipe? Please share with us your experience and write down your thoughts. We are more than happy to hear from you.

See you until a next time! Coming soon!

Have a nice week everyone!

Iker & Julia

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