One more dish this month that was inspired by the incredibly fragrant Thai cuisine - a chilled, spicy raw soup. So perfect on any hot day. I did not use any lemon grass in this recipe but feel free to add some if you like the flavor.
Ingredients:
- 2 yellow tomatoes, seeded and chopped (about 1 cup)
- 1 yellow bell pepper, seeded and chopped (about 1 cup)
- 1 cup fresh or frozen mango, chopped
- 1 shallot, chopped (about 1/4 cup)
- 1 garlic clove
- 1/2 inch chunk fresh ginger
- 1 jalapeño pepper, seeded and roughly chopped
- freshly pressed juice of 1 lime
- 1 1/4 cup Thai style coconut milk
- 1/4 tsp Celtic sea salt to balance the flavors
- fresh mint for garnish
- fresh Thai basil for garnish
- chopped fresh mango for garnish
Method:
- In a blender process all the ingredients into a smooth and creamy soup. Adjust the taste to your personal liking. Transfer the soup into a clean glass jar and place it in the fridge and allow it to chill for at least one hour before serving.
- Once you are ready to serve, pour the soup into individual soup bowls and garnish with fresh mint, Thai basil and chopped mango. Enjoy in good company!
Tip: In this recipe I used yellow tomatoes and yellow bell pepper, but you can easily make it with red tomatoes, red bell pepper and hot Thai chili peppers. Or use green tomatoes, green bell pepper and green mango. Gazpacho is easy to make, just make sure that the ingredients complement each other.
In radiant health, passionately raw - Dominique
Dominique Allmon©2023