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Asian Gaspacho

Must Try

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-Recipe

Rate This Recipe:

4.20 from 5 votes

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.
Posted By: Deirdre K Todd
Prep Time 15 minutes
Cook Time 0 minutes
Refrigerate: 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Asian, Hawaiian
Servings 2 Servings.

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.
Keyword chilled soups, tangy, spicy, flavor, Asian gaspacho
Tried this recipe?Let us know how it was!

2 COMMENTS

  1. 5 stars
    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!

4.20 from 5 votes (4 ratings without comment)

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