for 4 person

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

How it's done

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.

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