Thai Gazpacho – Richmond InStep for Life

Thai Gazpacho


August 15, 2017


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


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