Tomato and Coconut Milk Gazpacho

Hello foodies!

Here’s another recipe straight from… Instagram… it’s by Vy, a blogger for Beyond Sweet and Savory, and I couldn’t help but develop a crush on her culinary creations! This isn’t the first time I’ve been captivated by her work because everything she does is absolutely amazing! With her permission, I’m excited to share with you her tomato and coconut milk gazpacho, a perfect dish to relish from the end of spring and especially during summer.

This recipe is part of my selection of the best cold soups for summer, so be sure to check it out if you’re on the lookout for other refreshing ideas!

I will tell you everything…

I prepared this recipe live on Facebook some time ago. To be completely honest, I had never made it before; I had only read the recipe carefully. After a couple of small adjustments, I had my tomato and coconut milk gazpacho!

And because I adore challenges, I even planned to serve it as a starter for dinner that very evening with friends. No safety net!! 😉 Remarkably, the result exceeded my expectations!

My tomato and coconut milk gazpacho, in a few words

It’s all about freshness, flavor, and a taste journey enhanced by the distinct Thai accents of this healthy gazpacho… In short, it’s a winning combination for a summer appetizer!

The cherry on top—or cilantro in the soup (yes, I’m still just as funny…)—is that this recipe is incredibly easy to make. There’s absolutely no difficulty involved. Are you struggling in the kitchen? This recipe is tailor-made for you!

My advice for achieving an incredible result

First and foremost, you will need good-tasting tomatoes… This is the key element of the recipe. Fortunately, it’s the right season, and gardens are starting to yield them!

Tomatoes are especially celebrated at the end of spring and throughout summer when they reach their peak ripeness. In-season tomatoes benefit from optimal sunlight, which enhances their sweetness, aroma, and juiciness. Cooking with tomatoes during this period allows you to enjoy a more flavorful product, often harvested locally and ripe, significantly improving the quality of your culinary creations.

Nutritionally, seasonal tomatoes are rich in antioxidants, particularly lycopene, as well as vitamins C and A. Their high water content makes them a hydrating food, perfectly suited for hot summer days. They blend easily into a balanced and light diet.

And it’s even better if, like me, you have the joy of growing them in your garden!

The decor

For the garnish, you can get a bit creative. Shrimp pairs wonderfully with this tomato and coconut milk gazpacho, but it’s not a must. Raw zucchini adds a nice crunch—something I enjoy.

In any case, let your creativity shine and don’t hesitate to share your interpretations in the comments of this recipe.

The origin of gazpacho

Gazpacho is an iconic cold soup from Mediterranean cuisine, originating from Andalusia in southern Spain. Its roots can be traced back to antiquity when similar mixtures of bread, olive oil, vinegar, and water were consumed by the Romans. The original recipe was rustic in nature, reflecting the simplicity and accessibility of available ingredients at the time.

The gazpacho we know today evolved with the introduction of tomatoes and bell peppers in Europe after the discovery of the Americas in the 16th century. These ingredients transformed the recipe into a refreshing, colorful soup bursting with flavors. Traditionally made with blended raw vegetables like tomato, cucumber, bell pepper, garlic, and onion, gazpacho is seasoned with olive oil, vinegar, and salt.

Particularly popular in the summer, gazpacho is cherished for its refreshing qualities. Its richness in vitamins and ease of preparation are added advantages. It has become a staple of summer recipes, especially in warm regions where cold dishes are preferred to cope with high temperatures.

The necessary utensils:

A blender (or immersion blender or Thermomix),

One frying pan,

A sieve,

One cutting board,

And a good paring knife.

You can put on your apron…

Now, let’s get to the recipe, Chef!

Print Recipe

Tomato and Coconut Milk Gazpacho

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vegetarian – World Cuisine

By Emma – Serves: 6 Difficulty: Simple Price: €

Prep Time: 15 min + 2 hours – Cooking Time: 5 min

Ingredients

• 700-800 g of tomatoes
• 1 shallot
• 1 clove of garlic
• 1 lime
• 20 cl of coconut milk
• 1 to 2 stalks of lemongrass
• 1 tablespoon of brown sugar
• 12 shrimp
• 1 tablespoon of sesame oil (or olive oil).
• 1/4 cucumber or 1/2 zucchini
• 2 radishes
• Nuts (macadamia, hazelnuts, cashews…)
• Chives or basil or coriander

Instructions

1

Heat the coconut milk in a saucepan with the lemongrass cut in half lengthwise and crosswise. Also add the brown sugar and basil leaves (or coriander or chives).

2

As soon as it boils, remove the saucepan from the heat and let it steep for 10-15 minutes.

3

Put your roughly chopped tomatoes in your blender with the shallot and garlic. Blend well.

4

Add the coconut milk without the lemongrass stalks. Blend again.

5

Strain this tomato puree through a sieve.

6

Add the lime juice, salt, and pepper.

7

Keep cool for at least 2 hours.

8

At the time of serving, sauté the peeled shrimp in oil.

9

Mix and pour the gazpacho into your deep plates, arrange your shrimp and the rest of the finely chopped ingredients (radishes, cucumber, nuts, herbs).