This Thai Gazpacho embodies all the wonderful salty, sweet, spicy, sour flavors that are so delicious in Thai food in a chilled soup! It’s a really nice spin on traditional gazpacho and perfect for summer eating.
So, Thai Gazpacho, why not? At first it sounded a little odd to me but I wanted to make some gazpacho and wanted to make it different. Not to mention Thai flavors are practically my all-time favorite. So I pulled out all Thai related ingredients I had on hand…
- Coconut milk – check
- Galangal – nope, but I have ginger!
- Kaffir lime leaves – nope, but I have limes!
- Palm sugar – yup
- Fish sauce – oh yeah
- Chili sauce – yes indeed
- Herbs like mint, basil and cilantro – got ’em
To go along with the ingredients mentioned, I also used some yellow tomatoes, cucumber, yellow bell pepper and a shallot. This is gazpacho after all, and what would gazpacho be without tomatoes and cucumbers? For a little bit of protein I topped the soup with some roasted, chilled shrimp. Delicious!
I think you’ll really like this Thai Gazpacho, especially if you’re a gazpacho enthusiast. And if you’re looking for some other tasty gazpacho recipes check out my Green Gazpacho (it has avocados!), Watermelon Gazpacho, or the more traditional Gazpacho. Hummm….wonder what version I’ll try next? Any suggestions?Print
Easily turn. this delicious Thai Gazpacho into a vegan/vegetarian version by swapping out the fish sauce for vegan fish sauce or soy sauce and omitting the shrimp garnish!
- Yield: about 4 Cups 1x
- 3 large yellow tomatoes, cut into chunks
- 1/2 English cucumber, cut into chunks
- 1/2 yellow bell pepper, cut into chunks
- 1 small shallot
- 1 Tbls. (heaping) lemon grass paste*
- 2 tsp. grated fresh ginger
- 1 lime, juice (+ the zest)
- 2 Tbls. fish sauce
- 1 Tbls. palm sugar
- 1 tsp. chile paste
- 1/4 C. each, mint, Thai basil (can use regular)
- 1/2 C. coconut milk (I used full fat coconut milk from a can)
- Garnish: Chilled, cooked shrimp, chopped herbs or drizzle of coconut milk
- In food processor, pulse tomatoes, cucumbers, bell pepper and shallot.
- Add lemon grass, ginger, lime juice and zest, fish sauce, palm sugar, chile paste and herbs. Puree all ingredients together. Add coconut milk and combine. Taste and adjust accordingly, you may want more spice, a little saltier with more fish sauce, maybe a little sweeter with palm sugar, etc.
- Pour into bowl and chill soup in refrigerator for several hours so flavors will meld together and soup gets very cold.
- Serve topped with shrimp, additional chopped herbs or red pepper flakes, perhaps a swirl of more coconut milk, etc. Whatever you like!
*I didn’t have fresh lemon grass available so I used the “paste” that comes in a tube, readily found in the produce section of the supermarket. I’m sure you could use fresh lemon grass if you prefer.
I use Thai palm sugar like this that I got from Amazon. If you don’t have it you can substitute with brown sugar or perhaps granulated coconut sugar, although I didn’t try it with that.