Thai inspired gazpacho
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
Cucumberyellow pepperonioncarrotsscotch bonet pepperTast of Thai lite coconut milkginger rootmango (can substitute peaches)Sliced almondsFresh basil
All ingredients are processed in food procesor or blender.
Process ginger and hot pepper first, add enough coconut milk to make a fine, wet paste but not all the milk. Set this aside in a small bowl.
Process each group of vegetables/ mango separately so they do not get over-chopped. Don' t liquify. Add them to a large container. Process almonds to a fine mush. Add to container and stir all together. Add portions of the hot pepper paste to taste. Add the rest of the coconut milk; stir completely.
Garnish with slivers of fresh basil
Serving Size: 8-10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Process ginger and hot pepper first, add enough coconut milk to make a fine, wet paste but not all the milk. Set this aside in a small bowl.
Process each group of vegetables/ mango separately so they do not get over-chopped. Don' t liquify. Add them to a large container. Process almonds to a fine mush. Add to container and stir all together. Add portions of the hot pepper paste to taste. Add the rest of the coconut milk; stir completely.
Garnish with slivers of fresh basil
Serving Size: 8-10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 118.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 19.2 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.7 g
- Protein: 3.7 g
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