for 4 person

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

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.

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