In a deep container combine all of the ingredients, except the extra virgin olive oil.
Let the mixture rest for at least one hour.
Mix in a food blender while slowly adding the extra virgin olive oil.
Add the cold water and salt to taste and cool in the refrigerator until serving time.
Pour the oil into a small pot.
Using the flat side of a knife, smash the garlic cloves before tossing them into the oil.
Bring the pot to medium heat and cook the garlic until it becomes golden brown.
Add the paprika and cover the pot with a lid before switching off the heat. Set the pot on a trivet on the counter and let it rest overnight.
The next day, pass the oil through a fine sieve, and set it aside until serving time.
Peel the asparagus lengthwise.
Keep the peelings in ice water in the refrigerator until serving time to help the curling process.
Serve the soup in a chilled bowl.
Garnish with a few green asparagus peelings.
Add a few drops of paprika oil.
Pair it with a glass of Barbadillo wine.