Q: We dined at Portofino Bistro the other night and ordered the spectacular Asparagus Gazpacho. It was light and refreshing, with a nice kick. I wonder if chef DeWitt Rush would share the recipe?

JOHN LEESON

Renee Brock/Special (ENLARGE)

RENEE BROCK / Special Leek tops factor in DeWitt RushÕs zippy Asparagus Gazpacho.

Renee Brock/Special (ENLARGE)

RENEE BROCK / Special Leek tops factor in DeWitt Rush's zippy Asparagus Gazpacho.

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Sandy Springs

A: This cold summer soup is clever on two counts: First, it uses dark green leek tops — the part of the leek that most other recipes tell you to discard or save for another use. Second, it is so simple to make that it hardly counts as cooking.

Portofino executive chef DeWitt Rush developed the recipe after trying something similar at another restaurant. "I thought it was an extremely innovative idea, but I thought the asparagus shouldn't be cooked," he said. "I experimented a couple of ways and came up with a recipe that kind of worked out."

The only actual cooking involved is a quick blanching of the asparagus to bring out its brightest color. Then, everything goes in the blender and, as Rush says, "there she goes."

— Deborah Geering,

for the Journal-Constitution

Asparagus Gazpacho

6 (1-cup) servings

Hands on: 10 minutes

Total time: 10 minutes

This cold soup is easy enough to pack for a weekday lunch, but it's so beautiful and unusual you'll want to serve it at an elegant summer dinner party. Portofino executive chef DeWitt Rush suggests a garnish of fresh basil sliced in thin ribbons.

Tester's note: Since vinegars vary widely in pungency and tartness, start conservatively. Mix in about half the vinegar, then taste the soup before adding more. It should be tangy, but not overwhelmed by the vinegar's acidity.

1 pound fresh asparagus, tough ends removed

1/2 pound leek tops, medium to dark green parts only, rinsed well

1 large green bell pepper, seeds and white membrane removed

1/4 cup tightly packed fresh basil

4 cloves fresh garlic

1/4 cup freshly grated Parmesan cheese

1/2 cup cold water

1 teaspoon seasoned salt

1 teaspoon sea or kosher salt

1 teaspoon freshly ground black pepper

1/2 cup best-quality extra-virgin olive oil

1/2 cup champagne or white wine vinegar

Bring a pot of water to a boil. Blanch asparagus for 20 to 30 seconds, until it turns very bright green, and then immediately shock it in ice-cold water. In a blender or food processor (working in batches if necessary), puree the asparagus, leek tops, bell pepper, basil, garlic, Parmesan cheese and water until the soup is well-combined and smooth — or the desired texture. Add the seasoned salt, sea salt, pepper, olive oil and vinegar and pulse to combine. Adjust seasonings and thickness as desired and chill until serving time.

Per serving: 215 calories (percent of calories from fat, 77), 4 grams protein, 9 grams carbohydrates, 2 grams fiber, 19 grams fat (3 grams saturated), 3 milligrams cholesterol, 609 milligrams sodium.