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Asian Gazpacho
Ready in: 2-5 hrs 
Difficulty: 2/5
INGREDIENTS:
1 large cucumber, peeled, seeded, and roughly chopped
4 large very ripe tomato, roughly chopped
1/2 small red onion, roughly chopped
1 serrano chile, stemmed
2 cloves garlic
1/2 tablespoon finely chopped fresh ginger root
1/4 cup rice wine vinegar
1 lemon, juiced
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1 tablespoon sambal oelek
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
1/2 cup Thai or sweet basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
DIRECTIONS:
In a food processor, combine the cucumbers, tomatoes, and onion and puree, working in batches if necessary. Add the chilies, garlic, and ginger and puree. Add the vinegar, lemon juice, soy sauce. Worcestershire sauce, sambal oelek, and olive oil and pulse to puree. Season to taste with the salt and pepper.
Add the basil, cilantro, and mint and pulse just to incorporate and chop the herbs finely. Correct the seasonings, transfer to a medium bowl, and store, refrigerated, at least 4 hours and preferably overnight to allow the flavors to blend.
NUTRITION:
This Asian Gazpacho recipe from CDKitchen serves/makes 4
Recipe ID: 56502
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