The exotic sweetness of this all-yellow version is enhanced by the crunchy granola. A perfect pairing with the Veuve Clicquot Carte Jaune cuvée.
Place two sliced yellow peppers, fresh corn cob kernels, a few yellow cherry tomatoes, a diced cucumber, two tablespoons of cider vinegar, garlic powder, a dash of olive oil and a pinch of salt in a blender.
Blend then strain through a sieve.
Toast a granola mixture in the oven, set aside.
Cut 5 green asparagus into fine strips.
Add a pinch of salt, some pepper, the juice of half a lemon and a drizzle of olive oil.
Pour the gaspacho into bowls.
Add a few strips of asparagus.
Sprinkle with toasted granola.