Surprise your guests with a unique gazpacho in sun-kissed hues! Made with our Capucine mamas, coconut milk, lemongrass, ginger, and lime—the perfect blend for a smooth and refreshing cold soup. Served with shrimp, radish, microgreens, roasted peanuts, and Thai basil, it offers a delightful mix of texture, freshness, and indulgence. Perfect as a starter or a light meal on hot days, this colourful and exotic dish is sure to become a favourite!
Ingredients
2 to 3 large Capucine tomatoes
1 Lebanese cucumber, peeled and sliced ¼ cup coconut milk
¼ cup coconut milk
2 green onions (white part only), thinly sliced
1 garlic clove, chopped
Juice of one lime
1 tbsp honey or maple syrup
2 tsp lemongrass, finely chopped
1 tsp fresh ginger, peeled and chopped
1 tsp sambal oelek or hot sauce of your choice
1 tsp fish sauce
Salt and pepper, to taste
For the garnish
A few cooked and peeled shrimp
1 to 2 radishes, thinly sliced
A few Thai basil leaves
½ cup microgreens of your choice (cilantro, radish, arugula, etc.)
¼ cup roasted and chopped peanuts
Steps
In a blender, purée all the “gazpacho” ingredients until smooth and well combined. Strain the mixture if needed, then refrigerate.
Before serving, stir the gazpacho well to ensure an even texture, and adjust seasoning if necessary.
Serve the gazpacho in bowls, then garnish with shrimp, radishes, Thai basil, microgreens, and peanuts.
Preservation
Keeps for 1 to 2 days in the refrigerator. Do not freeze.
