I’ve made gazpacho many, many times as it’s the perfect dish to cool you off after a balmy day in late summer. Especially here in Spain, where I live. My favourite is a green gazpacho, which we’ve also had on the menu in our restaurant.

 

Recently, I wanted to change this staple dish – try something new and have a little fun with it. The result was amazing, the kids loved it at first spoonful! So, without further ado here’s my take on a green gazpacho with an Asian twist. You can serve it as a starter or as a light and refreshing main dish. Enjoy!

 

Ingredients

Serves 4 to 6 people

 

Preparation
20 minutes
chill in fridge for 2 hours

 

THE SOUP

• 750 gr ripe tomatoes
• 2 garlic cloves
• 2 tbs soy sauce
• 3 cm ginger, cut in pieces
• fresh coriander, 1 big bunch
• fresh mint, 1 big bunch
• 1 cucumber, without the skin, cut in pieces
• ½ red bell pepper
• Juice and zest of 1 lime
• 2 tbs rice vinegar
• ½ chili pepper, without seeds
• 1 ½ tbs salt and 1 tbs pepper
• 500 ml water (2 cups)

 

EQUIPMENT

A strong blender

 

 

PREPARATION

Blend all of the ingredients together until they are fine and smooth. Put in the fridge and let it cool for at least 2 hours. This dish needs to be served cold.

 

FOR THE SALSA

• ½ cucumber, with the skin but without the seeds. Cut in very small pieces of 0.5 mm.
• fresh coriander, 1 big bunch, thinly chopped
• fresh mint, 1 big bunch, thinly chopped
• ½ tsp salt
• 2 tbs olive oil

 

Mix together and use as garnish to finish up the soup, just before you serve it.