In environment, this is a most refreshing soup, similar to the Spanish Gazpacho. With asparagus being easy to procure, you can either cook the fresh variety, or even use tinned asparagus spears for this soup. The cooking is simple but requires a blender.
Cut off approximately 4 cm pieces of the tip ends of the asparagus and put aside. Cut the remaining stems into 2.5cm pieces and put in a food processor until pureed, about 1 minute.
With the processor running, pour in the asparagus cooking liquid and process for 5 seconds. Add the heavy cream, yoghurt, sour cream and seasonings and process to combine, for about another 5 seconds. Transfer to a large bowl and stir in the asparagus tips. Cover (glad wrap is fine) and refrigerate for 2 hours.
Just before serving, stir in the lemon juice. Adjust the seasonings and divide among four serving bowls. Garnish with the diced cucumber, parsley and chives and serve over ice for a further effect.