← Back to Search Results
Asian
Asian Gazpacho

Photo by: Mark Shapiro
Comments: 0
 

Recipe

When tomatoes are ripe and plentiful and the weather is still warm, a cold tomato-based soup is wonderfully refreshing. But few Asian countries, apart from Korea and Japan, have a tradition of making cold soups. The Chinese make cold, sweet soups, but only for dessert. In the Filipino capital city of Manila, however, they still serve traditional gazpacho — a legacy of Spanish colonialism. While Spanish gazpacho is as much a cucumber soup as it is a tomato soup, this version definitely places the emphasis on tomatoes.

Yield: Serves 4 to 6

Ingredients

  • 2 green finger chilies, seeded and finely chopped
  • ¼ cup (50 ml) peanut oil or vegetable oil
  • 2 green onions, cut into short lengths
  • 2 or 3 cloves garlic, smashed lightly with the side of a knife
  • ¼ cup (50 ml) finely chopped red or sweet white onions
  • 3 lbs (1.5 kg) ripe tomatoes
  • 2 tbsp (25 ml) grated ginger root
  • 1 tbsp (15 ml) fish sauce or light soya sauce
  • 1 cup (250 ml) finely chopped, peeled, seeded cucumber
  • ½ cup (125 ml) finely chopped bell peppers (optional)
  • ¼ cup (50 ml) roughly chopped mint and/or coriander leaves
  • 2 tbsp (25 ml) lime juice
  • Salt to taste
  • 6 dried red chilies
  • Lime wedges and mint and/or coriander leaves for garnish

Directions

1. Place chilies in a bowl. In a small saucepan, heat oil over medium heat; green onions cook until they start to brown. Add garlic; cook until golden. Pour through a strainer over chilies; set chili oil aside to cool. Remove green onion from strainer and discard. Finely chop garlic cloves and set aside.

2. In a large bowl add cold water to cover onions; let stand 20 minutes. Drain and set aside.

3. In a large pot of boiling water, blanch tomatoes 20 seconds; drain. Rinse under cold running water. Over a bowl, peel, core and seed them; finely chop tomato flesh and add to onions. Strain accumulated juices from bowl; add to tomatoes and onions.

4. In a small bowl stir together ginger, fish sauce and 2 tbsp (25 ml) water. Strain through a piece of cheesecloth over tomato-onion mixture, squeezing to extract juice. Stir in cucumber, peppers (if using), mint or coriander, lime juice and chili oil until well mixed. Season to taste with salt. Thin with water or tomato juice to desired consistency. Chill 30 minutes or until cool.

5. In dry frying pan over medium heat, toast dried chilies until darkened but not black. Transfer chilies to a spice grinder (or mortar and pestle) and grind to a reasonably fine powder. Garnish chilled gazpacho with lime wedges and herb leaves. Serve with roasted chili powder for seasoning to taste.


© 1997 Andrew Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving. Nutritional information does not include optional Garnish.

158kcal (8%)
66mg (7%)
83mg (139%)
126mcg RAE (4%)
799mg
55mg
4g
9g
5g
17g
0mg (0%)
540mg (22%)
1g (4%)
10g (16%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
flavor Flavor
by Rocco DiSpirito
nigella-express Nigella Express
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucid-food Lucid Food
by Louisa Shafia
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?