Spicy Thai-Spanish Cold Tomato Soup — Tom Yum Gazpacho
A Thai-Spanish original, the Spanish cold tomato soup rebuilt with tom yum aromatics of lemongrass, kaffir lime, and galangal blended directly into the gazpacho base so the Andalusian raw vegetable tradition and the Thai triple-note broth produce one cold soup where sweet, sour, and heat are all structurally present.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Roughly chop 800g tomatoes, 180g red pepper, 200g cucumber, and 80g red onion. Mince 2 garlic cloves. Finely slice lemongrass white part, 16g galangal, and 4 kaffir lime leaves (stem removed). Slice 2 small red chillies. Measure fish sauce, lime juice, palm sugar, olive oil, salt, and water.
Blend
Add all prepped vegetables, garlic, lemongrass, galangal, kaffir lime leaves, and chilli to a blender. Pour in fish sauce, lime juice, palm sugar, olive oil, salt, and cold water. Blend on high 2 minutes until completely smooth.
Finish
Pass blended mixture through a fine sieve, pressing firmly to extract all liquid; discard fibrous pulp. Taste and adjust lime juice, palm sugar, or fish sauce to balance sweetness, acidity, and heat. Refrigerate 2 hours minimum until completely cold.
Plate
Pour soup into 2 chilled bowls. Arrange quartered cherry tomatoes and finely diced cucumber in the centre of each bowl. Scatter fresh coriander and chilli slices over top, drizzle extra virgin olive oil, and serve with a lime wedge alongside immediately.
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