Gazpacho tailandés de tomate

Ingredientes

• 1.5 lbs heirloom tomatoes
• 1 shallot, coarsely chopped
• 1 garlic clove, peeled and crushed
• 1/4 cup fresh lime juice
• 1 bird’s eye chile
• 2 cups coconut milk
• 2 stalks of lemongrass, pale inner green core, cut into 2 inch batons and crushed
• 5 marut lime leaves, crushed
• 1 tbsp palm sugar
• 1 1/2 tbsps fish sauce
• 1/2 lb medium shrimp, cooked and peeled
• 1 Persian cucumber, cubed
• 2 small radishes, thinly sliced
• 1/4 cup roasted peanuts, chopped
• micro herbs for garnish (optional)
• onion blossoms for garnish (optional)

Preparación

1. 1

   In a small saucepan over medium heat, add coconut milk, lemongrass stalks, lime leaves, palm sugar, and fish sauce and bring to a boil. Turn the heat down and let it simmer for 10 minutes. Remove the saucepan from heat and let it cool to room temp.

2. 2

   In the Calphalon ActiveSense™ Blender, add tomatoes, shallot, garlic, bird’s eye chile, and lime juice. Set the function to smoothie, thin consistency, and blend until smooth.

3. 3

   Add the coconut milk along with lemongrass and lime leaves to the tomato mixture and blend again until smooth.

4. 4

   Press mixture through a fine sieve into another bowl extracting as much liquid as possible. Discard the contents of the strainer. Chill the gazpacho for 2 hours.

5. 5

   When ready to serve, give the gazpacho a quick stir. Taste and adjust the seasoning if necessary with additional fish sauce, lime juice, or sugar.

6. 6

   Divide the gazpacho among serving bowls. Top with shrimp, cucumber, radish, micro herbs, onion blossom, and peanuts.