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Richmond InStep for Life > 2017 - Summer Cooking Class >

Thai Gazpacho

  2017 - Summer Cooking Class

August 15, 2017

Ingredients

3 large yellow tomatoes, cut into chunks

½ English cucumber, peeled and cut into chunks

½ 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. vegan worcestershire sauce

1 Tbls. palm sugar

1 tsp. chile paste

¼ C. each, mint, Thai basil (can use regular)

½ C. coconut milk

Salt to taste

Directions

Blend all ingredients, pour into bowl or pitcher, refrigerate for several hours before serving.

Enjoy!

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