Beat the heat with this refreshing Coconut-Lemongrass Chilled Gazpacho, a vibrant twist on the classic summer soup. The creamy coconut milk paired with the citrusy notes of lemongrass brings an exotic flair to your palate, making it perfect for hot days or outdoor gatherings.
This gazpacho is not only delicious but also easy to make. Just blend fresh, ripe vegetables and herbs, chill, and serve. The added spicy jalapeño drizzle provides an exciting contrast to the cool, creamy base, ensuring each spoonful is packed with flavor!
Ingredients
INGREDIENTS
- 2 cups diced ripe tomatoes
- 1 cup diced cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup coconut milk
- 1 stalk lemongrass, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 jalapeño, seeded and chopped
- 1 tablespoon honey or agave syrup (optional)
Instructions
- Combine the diced tomatoes, cucumber, red bell pepper, coconut milk, chopped lemongrass, lime juice, and olive oil in a blender.
- Season with salt and pepper, then blend until smooth and creamy. Adjust seasoning as needed.
- Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- For the spicy jalapeño drizzle, blend the chopped jalapeño with a splash of water and honey (if using) until smooth.
- Drizzle the jalapeño mixture over the chilled gazpacho before serving and enjoy!
Notes
Tip: For added freshness, garnish with chopped cilantro or mint before serving.
For a milder version, remove the seeds from the jalapeños before blending. If you want to add more texture, consider topping the gazpacho with diced cucumber or bell peppers.
This gazpacho can be stored in the refrigerator for up to 3 days, making it a great make-ahead option for summer parties. Serve it in chilled bowls for an extra refreshing touch!
