Asian gazpacho

Asian gazpacho

Total: 1 hr 45 min. | Active: 45 min.
vegan, Low Carb
Nutritional value / person: 432 kcal
, Fat: 34 g
, Carbohydrate: 24 g
, Protein: 6 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spice paste

4 stick lemongrass, coarsely chopped
3 cm ginger, coarsely chopped
2 garlic cloves, coarsely chopped
2 tbsp sesame seeds

Gazpacho

1 cucumber, peeled, chopped
500 g tomatoes, cut into pieces
1 red pepper, cut into pieces
50 g toast bread
2 dl vegetable bouillon
2 tbsp olive oil
1 tbsp white balsamic vinegar
¾ tsp chilli flakes
½ tsp salt

Topping

1 bunch coriander, finely chopped
1 cm ginger, finely grated
1 dl olive oil
salt to taste
70 g toast bread, cut into cubes
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How it's done

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Spice paste

Puree the lemongrass, ginger, garlic and sesame seeds until smooth.

Gazpacho

Dice a little of the cucumber, set aside, puree the remainder in a blender together with the tomatoes and all the other ingredients up to and including the salt and the spice paste, cover and chill for at least 1 hr.

Topping

Whisk the coriander, ginger and oil, season. Mix the bread cubes with 2 tbsp of coriander oil. Gently fry in a non-stick frying pan until crispy. Plate up the gazpacho, top with the croutons and reserved diced cucumber, drizzle with the remainder of the coriander oil.

Good to know
Tip: Garnish the gazpacho with the cucumber slices and coriander leaves.

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