I was never a big fan of chilled soups. This Asian Gaspacho recipe however, I love. Great textures, tangy and you can make it as spicy as you like. The flavors are right up my alley.
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Asian Gaspacho
I was never a big fan of chilled soups. This Asian Gaspacho recipe however, I love. Great textures, tangy and you can make it as spicy as you like. The flavors are right up my alley.
Ingredients
- 1 small Maui onion halved
- 4 medium Roma tomatoes seeded
- 1 medium Japanese cucumber peeled
- 1 small green bell pepper seeded, halved
- 2 cloves garlic
- 1 TB fresh ginger
- 3 TB fresh cilantro
- 1 c. tomato juice
- 1/4 c. rice wine vinegar
- 1/4 c. chicken broth
- 1 TB Aloha shoyu
- 1 TB mirin sake
- dash Tabasco
Garnish:
- sour cream
- chopped cilantro
- cucumber and green onion
Instructions
- Combine all ingredients in a blender or food processor; process until smooth.
How To Serve:
- Refrigerate 1 hour. Garnish as desired.
- Variation: For a chunkier consistency; coarsely chop vegetables; combine with remaining ingredients.
- Serves 2-4.
Tried this recipe?Let us know how it was!
This looks like a delicious Gazpacho Soup Recipe that I would like to have. My problem is that I can’t determine any measurements of how much of each ingredient to add to the recipe. I thought of presuming 1 each of everything, but surely it can’t call for a whole cup of rice wine vinegar, nor only one Roma tomato for the whole batch of soup. Can anyone help me with exact amounts of the ingredients? Thanks!
@Ronald L. Curry,
Thank you, Ingredient amounts updated.