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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.

    Asian-Gazpacho
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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.
    Prep Time15 mins
    Active Time0 mins
    Refrigerate:1 hr
    Total Time1 hr 15 mins
    Course: Soup
    Cuisine: Asian, Hawaiian
    Keyword: chilled soups, tangy, spicy, flavor, Asian gaspacho
    Yield: 2 Servings.
    Author: Deirdre K Todd

    Materials

    • small Maui onion, halved
    • medium Roma tomatoes, seeded
    • medium Japanese cucumber, peeled
    • small green bell pepper, seeded, halved
    • cloves garlic
    • TB fresh ginger
    • TB fresh cilantro
    • c. tomato juice
    • c. rice wine vinegar
    • c. chicken broth
    • TB Aloha shoyu
    • 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.

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