Wednesday, July 1, 2009

Thai Gazpacho

Tastespotting is this awesome site FULL of food photos and when you click on the photo you can get the recipe. Here is one for a Thai Gazpacho. I can't wait to get all the fresh ingredients at the farmers market and make this yummy soup!

Thai Gazpacho (click for full recipe)
Serves 4 for a light lunch

  • 8 luscious vine ripened field tomatoes
  • 3 field cucumbers, or 1/2 English cucumber
  • 1 clove garlic
  • 1/4 cup red onion (~ 1.5″ wedge)
  • 1-2 Thai birds eye chilis *
  • 2 tsp fish sauce **
  • 2 tbsp extra virgin olive oil
  • 2 tbsp rice vinegar
  • 2 limes (juice of both, 3/4 tsp lime zest)
  • 3/4″ chunk ginger (2 tsp)
  • 1 tbsp brown sugar
  • 2 large fresh sprigs basil (2 tbsp chopped)
  • small handful cilantro (1.5 tbsp chopped)
  • salt and pepper

* Thai birds eye chilis are hotter than a devil in the desert, so remember that it’s always easier to ramp the heat up rather than cool it down. If you’re feeling a bit tentative, start with 1 chili after you removed the ribs and seeds. For a medium heat use both gutted chilis, and if you like it hot, hot, hot! leave the ribs and seeds of the chili intact.

** Fish sauce is, indeed, made from fish. However, there are many great vegetarian fish (flavored) sauces on the market if you were going to make a strictly vegan soup.

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