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 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.
Yield: 2 Servings.
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.
