Chill out with this veggie-loaded,
subtly spicy take on the classic cold soup, courtesy of chef Ben Daitz and
co-owner Ratha Chaupoly, the duo behind New York City dining hotspot Num Pang.
Cambodian
gazpacho
Serves: 4
Prep Time: 10 Minutes (Plus 1 Hour Resting)
Cook Time: 2 Minutes
·
1 carrot, shredded
·
4 tablespoons white vinegar pinch sugar pinch
salt, pius more to taste
·
¼ cupvegetableoil
·
1 shallot, thinly sliced
·
1 16-ounce can low-sodium tomato juice
·
2 Kirby cucumbers, roughly chopped
·
2 red bell peppers, seeds and stems removed
·
3 vine-ripened tomatoes, halved
·
1 clove garlic, roughly chopped
·
¼ jalapeño, seeds removed
·
10 Thai basil leaves, stems removed
·
4 tablespoons rice wine vinegar freshly ground
black pepper
·
20 cilantro leaves, stems removed
Serving:
220 calories, 14g fat (2g saturated), 22g carbs, 4g protein, 5g fiber, 68mg
calcium, 2mg iron, 214mg sodium
- In a small bowl, combine carrot, white
vinegar, sugar, and salt. Set aside for 1 hour. - Meanwhile, heat vegetable oil in a small,
shallow pan for 2 to 3 minutes or until sizzling. Carefully drop shallot
slices into the pan and cook for about 1 minute or until crisp and golden.
Remove with a slotted spoon, drain on a paper towel-lined plate, and
season to taste with salt. Set aside to cool. - In a blender, combine tomato juice,
cucumbers, bell peppers, tomatoes, garlic, jalapeño, basil, and rice wine
vinegar. Pulse until slightly puréed, but leave a few large chunks. (If
mixture is too thick, add a few tablespoons of water to help thin it out
and pulse again.) Add salt and pepper to taste and additional vinegar if
desired. - Divide gazpacho evenly among four bowls
or serving glasses. Top each with pickled carrot, shallot slices, and
cilantro. Serve immediately.
Nutrition Score Per
SERVING: 220
calories, 14g fat (2g saturated), 22g carbs, 4g protein, 5g fiber, 68mg
calcium, 2mg iron, 214mg sodium