Thai Gazpacho

• Gluten free

• Produce

  • 1/2 English cucumber
  • 2 tsp Ginger, fresh
  • 1/4 cup Mint
  • 1 Shallot, small
  • 1/2 Yellow bell pepper
  • 3 Yellow tomatoes, large

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 1 tsp Chile paste
  • 2 tbsp Fish sauce
  • 1 tbsp Lemon grass paste, heaping
  • 1 Lime juice

• Baking & Spices

  • 1 tbsp Palm sugar

Found on imbored-letsgo.com

Description

Ingredients

• 3 large yellow tomatoes, cut into chunks
• ½ English cucumber, cut into chunks
• ½ 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
• ¼ C. each, mint, Thai basil (can use regular)
• ½ C. coconut milk (I used full fat coconut milk from a can)
• Garnish: Chilled, cooked shrimp, chopped herbs or drizzle of coconut milk

Directions

• 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!