Thai Chili Gazpacho Recipe

This zesty Chili Gazpacho is nutritious, healthy, and is easy to make all year round.

A good balance between the sweetness of the coconut milk and the spice from the spicy Thai tuna. This recipe is a delightful dish that all the family can enjoy.

Juicy tomatoes, fresh lime juice, and a tang of spice on those hot summer days coming ahead is a gift from heaven.

If you love the flavors of Thailand check out some of my other tasty Asian recipes:

Tom Yum Soup

Easy Korean Kimchi

Thai Chili Gazpacho Recipe

Thai Chili Gazpacho

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Prep Time: 5 minutes

Course: Appetizer, Soup

Cuisine: Thai

Keyword: basil courgette soup, chili, tomato

Servings: 4

Author: Nicola Turner

Equipment

• Blender

Ingredients

• 3 large yellow tomatoes cut in small cubes
• 1/2 cucumber sliced and peeled
• 1/2 yellow pepper sliced in small cubes
• 2 small radishes
• 2 tablespoons of fresh citrus juice
• 2 teaspoons of freshly grated ginger
• 2 tablespoons of fish sauce
• 1 tablespoon of palm sugar
• 1 tablespoon of chili powder
• 1/2 cup of coconut milk
• 1/2 cup of coriander
• 1 can tuna

Instructions

• In a food processor or a blender, mix tomatoes, cucumbers, yellow pepper, and radishes.
• Season with lime juice, ginger, fish sauce, palm sugar, and herbs. Mix well together to make a smooth puree. Slowly and gradually add coconut milk to the mixture.
• Taste and adjust your recipe to your liking. For more sweetness, add coconut milk or for a spicier soup, add more chili.
• Pour into a large bowl and refrigerate for a few hours. Let the flavors infuse and the soup becomes very cold to touch.
• Garnish with tuna, additional herbs or pepper flakes and salt and pepper to taste.

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