Thai Gazpacho

Richmond InStep for Life > 2017 - Summer Cooking Class > Thai Gazpacho
Yields1 Serving
 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
1

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

2

Enjoy!

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

1

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

2

Enjoy!

Notes

Thai Gazpacho
IngredientsDirections