Thai inspired gazpacho
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Thai inspired gazpacho calories by ingredient
Introduction
Serve cold, this is a sweeter but spicey dish than the red. gazpacho Definately adjust to taste. Scotch bonnet peppers are really hot! Use any type peppers for the zing, ginger gives it heat. Almonds double the calories and fats. They are optional. The recipe is a work in progress. Feel free to adjust to taste. Just watch out if you add coconut! The fats and calories will go way up. Serve cold, this is a sweeter but spicey dish than the red. gazpacho Definately adjust to taste. Scotch bonnet peppers are really hot! Use any type peppers for the zing, ginger gives it heat. Almonds double the calories and fats. They are optional. The recipe is a work in progress. Feel free to adjust to taste. Just watch out if you add coconut! The fats and calories will go way up.Number of Servings: 10
Ingredients
-
Cucumber
yellow pepper
onion
carrots
scotch bonet pepper
Tast of Thai lite coconut milk
ginger root
mango (can substitute peaches)
Sliced almonds
Fresh basil
Directions
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.