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Thai Chili Gazpacho

Thai Chili Gazpacho

Cooling for summer with the kick of Asian flavour
Course Appetizer, Soup
Cuisine Thai
Keyword basil courgette soup, chili, tomato
Prep Time 5 minutes
Servings 4
Author Nicola Turner


  • Blender


  • 3 large yellow tomatoes cut in small cubes
  • ¾ cucumber sliced and peeled
  • ½ 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
  • ½ cup of coconut milk
  • ¼ cup of coriander
  • 1 can tuna


  • 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.