Cucumber-coconut gazpacho

Name: Cucumber-coconut gazpacho
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: Minced cilantro for garnish; 1 to 2 tablespoons nam pla (Thai fish sauce), or to taste; 1 cup canned unsweetened coconut milk; ¼ cups One-Hour Chicken Stock or other stock; ¼ cups One-Hour Chicken Stock or other stock; Salt and freshly ground black pepper; 1 to 2 tablespoons nam pla (Thai fish sauce), or to taste; Juice of 1 lime, or to taste; Tabasco sauce to taste; ½ cup mint leaves; 1 medium onion, peeled and chopped; Salt and freshly ground black pepper; 1 pound cucumbers, peeled; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, peeled and chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This Thai-flavored gazpacho, rich and delicious, is a surprising and delightful change from the Spanish standard.

Ingredients

1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 tablespoons

Asia
Thailand
Soup
Gluten-free
South East Asia

Method

Combine the onion and garlic in a skillet with the olive oil and turn the heat to medium. Cook, stirring occasionally, until the onion softens, about 5 minutes. Meanwhile, cut the cucumbers lengthwise in half and scoop out the seeds. Cut the cucumbers into chunks.
Add the cucumbers, along with a little salt and pepper to taste, to the onion. Cook for 2 minutes, st