Try this Thai Gazpacho recipe, or contribute your own.
- 3 large yellow tomatoes cut into chunks
- 1/2 english cucumber cut into chunks
- 1/2 yellow bell pepper cut into chunks
- 1 small shallot
- 1 tbls. (heaping) lemon grass paste*
- 2 tsp. grated fresh ginger
- 1 lime, juice (+ the zest)
- 2 tbls. fish sauce
- 1 tbls. palm sugar
- 1 tsp. chile paste
- 1/4 c. each mint thai basil (can use regular)
- 1/2 c. coconut milk (i used full fat coconut milk from
- garnish: chilled cooked shrimp, chopped herbs or drizzle of coconut milk
- Carbohydrate 2.28094595629746 g
- Cholesterol 0 mg
- Fat 0.0536556306922468 g
- Fiber 0.209249994456768 g
- Protein 0.35326576730617 g
- Saturated Fat 0.00802870721768195 g
- Serving Size 1 1 Cup (28g)
- Sodium 1.04467568306961 mg
- Sugar 2.07169596184069 g
- Trans Fat 0.043066689207674 g
- Calories 10 calories
Step-by-step
- In food processor, pulse tomatoes, cucumbers, bell pepper and shallot.
- Add lemon grass, ginger, lime juice and zest, fish sauce, palm sugar, chile paste and herbs. Puree all ingredients together.
- Add coconut milk and combine. Taste and adjust accordingly, you may want more spice, a little saltier with more fish sauce, maybe a little sweeter with palm sugar, etc.
- Pour into bowl and chill soup in refrigerator for several hours so flavors will meld together and soup gets very cold.
- Serve topped with shrimp, additional chopped herbs or red pepper flakes, perhaps a swirl of more coconut milk, etc. Whatever you like!
Pulverizing raw produce in a food processor introduces tiny air bubbles that lighten the heavy fats in full-fat coconut milk. Pulse the vegetables first to retain a slight cellular structure before introducing liquids. Strain the mixture through a fine-mesh sieve if a completely silky mouthfeel is desired, discarding the fibrous pepper skins. Balance the fish sauce and palm sugar incrementally because chilling mutes saltiness while sharpening perceived acidity.
Raw chilled soups benefit significantly from extended refrigeration periods. Allow the blended mixture to sit covered for at least four hours before serving to let the volatile aromatics from the ginger and herbs permeate the fats. This resting phase achieves deep flavor integration without cooking. Consume the soup within forty-eight hours for optimal freshness, as delicate herbs oxidize quickly in storage.
Evaluation of doneness in chilled preparations relies entirely on sensory checks rather than thermal probes. Monitor the liquid consistency for separation, whisking briefly if the coconut milk rises to the top during chilling. Check the seasoning balance right before service because cold temperatures dull the palate's detection of heat and salt.
