Thursday, July 31, 2008

Asian Gazpacho from Teaism

Profuse thanks to Linda Neumann of Teaism for sharing this delightfully cold, fresh recipe with us.

Serves 8.

2 large cucumbers, peeled and seeded
2 large very ripe tomatoes
1 small red onion, peeled
2 jalapeno peppers, stems removed
4 garlic cloves, peeled
1 tbsp fresh ginger, peeled
1/2 cup rice wine vinegar
juice of 2 limes
2 tbsp soy sauce
2 tbsp sambal olek hot sauce or Tabasco
1 cup olive oil
salt and freshly ground black pepper
1 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/2 cup mint leaves

Roughly chop the cucumbers, tomatoes, onion, jalapenos, garlic, and ginger. Wash, dry, and roughly chop the basil, cilantro, and mint. Working in batches if necessary, puree cucumber, tomato, and onion. Add jalapeno, garlic, and ginger and puree. Add vinegar, lime juice, soy sauce, sambal olek, and olive oil. Puree. Season with salt and pepper to taste. Add basil, cilantro and mint and pulse to chop. Put mixture in bowl and cover with saran wrap. Refrigerate at least 4 hours; optimally overnight.

Serve with bread or croutons.

Note to our industrious readers: please let us know if and when you take a crack at this recipe! We'd love to know how it turns out.

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