Thai curry gazpacho

Name: Thai curry gazpacho
Prep time: 25 min
Total time: 145 min
Yield: 4
Cuisine: spanish
Ingredients: 200 g cucumbers; 400 g tomatoes; 1 ½ tbsp red curry paste; 150 g baguettes; 1 tbsp red wine vinegar; 1 dl water; 1 ¼ dl coconut milk; 2 tbsp lime juice; 1 tbsp fish sauce; 1 tsp sugar; 1 tsp salt; 1 garlic clove; ½ tbsp Sriracha sauce; 2 tbsp olive oil; 2 lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit); 1 tsp Sriracha sauce

Ingredients

4 people

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

Gazpacho

200 g cucumbers, cut into pieces

200 g tomatoes, cut into pieces

1 ½ tbsp red curry paste

50 g baguettes, torn into pieces

1 tbsp red wine vinegar

1 dl water

1 ¼ dl coconut milk

2 tbsp lime juice

1 tbsp fish sauce

1 tsp sugar

¾ tsp salt

Tomato bread

100 g baguettes xx

1 garlic clove, cut in half

200 g tomatoes, cut into cubes

½ tbsp Sriracha sauce

1 tbsp olive oil

2 lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit), finely chopped

¼ tsp salt

To serve

1 tbsp olive oil

1 tsp Sriracha sauce

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How it's done

Gazpacho

Place the cucumber in a blender along with all the other ingredients up to and including the salt, puree, cover and chill for at least 2 hrs.

Tomato bread

Rub the toast with garlic. In a bowl, mix the tomatoes with all the other ingredients up to and including the salt, spread on top of the slices of bread.

To serve

Plate up the gazpacho in bowls, drizzle with oil and Sriracha sauce, serve with the tomato bread.

How-tos

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«Thai curry gazpacho»

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4 people

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