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Southeast Asian Gazpacho

Savor Summer's Tomatoes in Southeast Asian Gazpacho

Hot days may zap your appetite and enthusiasm to toil in the kitchen over a hot stove, but that doesn't mean that you need to resort to a bowl of cereal for dinner. Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup. Try it now while tomatoes shine; it, and any other tomato-based gazpacho, isn't worth eating in the off-season. Get the refreshing recipe.

Southeast Asian Gazpacho

Adapted from Daphne Cheng

Southeast Asian Gazpacho


  1. 8 medium tomatoes, peeled and coarsely chopped
    1 clove garlic, minced
    1/4 cup coarsely chopped red onion
    3/4-inch piece of ginger, peeled and grated (about 2 teaspoons)
    2 tablespoons chopped Thai basil
    1 1/2 tablespoons chopped cilantro
    2 tablespoons neutral oil, such as grapeseed or canola
    2 tablespoons rice vinegar
    2 limes, juiced
    3 medium cucumbers, peeled, seeded, 1/4-inch dice
    Kosher salt, to taste


  1. Add the tomatoes, garlic, red onion, ginger, Thai basil, cilantro, oil, vinegar, and lime juice to the bowl of a food processor, and process until well blended, but still slightly chunky.
  2. Transfer to a large bowl and add the diced cucumber, stirring to distribute evenly. Cover tightly with plastic wrap and chill for at least 2 hours.
  3. Before serving, season to taste with salt and vinegar.