Gazpacho de trigueros

Gazpacho de trigueros is a traditional vegetable soup originating from Extremadura. It’s usually made with a combination of trigueros (slim wild asparagus), garlic, stale bread pieces, olive oil, hard-boiled eggs, red wine vinegar, water, and salt. The asparagus are cut into strips, sautéed in olive oil for a few minutes, and then removed from the pan. The hard-boiled eggs are chopped and mixed with vinegar, asparagus, olive oil, and water. The remaining asparagus, bread, garlic, and water are processed until smooth and mixed with the other ingredients. More water is added to the bowl, and the soup is then seasoned with salt and garnished with chopped egg whites. Gazpacho de trigueros is served at room temperature.