Thai tomato gazpacho

My Thai tomato gazpacho will awaken your taste buds with its refreshing lemongrass flavor, gentle heat from the chilies, and richness of the coconut milk.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2In 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. 3Add the coconut milk along with lemongrass and lime leaves to the tomato mixture and blend again until smooth.
4. 4Press 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. 5When 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. 6Divide the gazpacho among serving bowls. Top with shrimp, cucumber, radish, micro herbs, onion blossom, and peanuts.