Lunch
Tom Yum Gazpacho
A Thai-Spanish original, the Spanish cold tomato soup rebuilt with tom yum aromatics of lemongrass, kaffir lime, and galangal blended directly into the gazpacho base so the Andalusian raw vegetable tradition and the Thai triple-note broth produce one cold soup where sweet, sour, and heat are all structurally present.
$6
20 minsPrep
0 minsCook
140 minsTotal
EasyLevel
Nutrition per serving
280Calories
6gProtein
14gFat
32gCarbs
18gSugar
6gFiber
580mgSodium
0mgChol
0gSat Fat
Goes well with
Singha Beer
local
Thai Iced Tea
international
Vegan
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Roughly chop 400g tomatoes, 90g red pepper, 100g cucumber, and 40g red onion. Mince 1 garlic clove. Finely slice lemongrass white part, 8g galangal, and 2 kaffir lime leaves (stem removed). Slice 1 small red chilli. Measure fish sauce, lime juice, palm sugar, olive oil, salt, and water.
2
Blend
Add all prepped vegetables, garlic, lemongrass, galangal, kaffir lime leaves, and chilli to a blender. Pour in fish sauce, lime juice, palm sugar, olive oil, salt, and cold water. Blend on high 2 minutes until completely smooth.
3
Finish
Pass blended mixture through a fine sieve, pressing firmly to extract all liquid; discard fibrous pulp. Taste and adjust lime juice, palm sugar, or fish sauce to balance sweetness, acidity, and heat. Refrigerate 2 hours minimum until completely cold.
4
Plate
Pour soup into a chilled bowl. Arrange quartered cherry tomatoes and finely diced cucumber in the centre. Scatter fresh coriander and chilli slices over top, drizzle extra virgin olive oil, and serve with a lime wedge alongside immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g800g ripe tomatoes
- 11 medium red pepper
- 11 medium cucumber
- 11 small red onion
- 2 clove2 clove garlic
- 22 stalk lemongrass
- 11 thumb fresh galangal
- 44 kaffir lime leaves
- 22 small fresh red chilli
- 3 tbsp3 tbsp fish sauce
- 5 tbsp5 tbsp lime juice
- 2 tbsp2 tbsp palm sugar
- 4 tbsp4 tbsp olive oil
- 1 tsp1 tsp fine sea salt
- 6 tbsp6 tbsp cold water
- 120g120g cherry tomatoes
- 80g80g cucumber
- 10g10g fresh coriander
- extra virgin olive oil
- 22 lime wedge
