Asian Gazpacho

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Asian-Gazpacho
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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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