I can assure you, there is no such thing as Asian gazpacho.

But that certainly doesn’t mean I can’t try. Gazpacho is, of course, the classic Spanish cold soup suited perfectly well for this time of year when tomatoes are at their best and the weather requires something cold for dinner.

Asian-Flavored Gazpacho | Things I Made Today

But you can make a Mexican gazpacho too.

And now you can make an Asian flavored one. Take your typical gazpacho base (tomatoes and cucumbers) and add your classic Asian flavors (sesame oil, soy sauce, rice wine vinegar, and cilantro). Then top with some scallions and sesame seeds.

Asian-Flavored Gazpacho | Things I Made Today

There is nothing quite so refreshing as cold soup packed with flavor.

Asian-Flavored Gazpacho
Recipe type: Soup
Prep time: 
Total time: 
Serves: 4-6
  • 2 lbs tomatoes, cut into 2 inch wedges
  • 1 medium cucumber, peeled and cut into 2 inch pieces
  • ¼ cup cilantro, stems removed
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 cup water
  • freshly ground black pepper
  • 4 scallions, green parts chopped
  • sesame seeds for garnish
  1. Working in batches, puree tomatoes, cucumbers and cilantro in a food processor. Transfer to a large pot. Add sesame oil, soy sauce, rice wine vinegar, and water. Mix well. Add pepper to taste.
  2. Chill for at least ½ an hour and serve with scallions and sesame seeds as garnish.


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