Cambodian Gazpacho

From Shape Magazine.

Cambodian Gazpacho

Serves 4
Prep time 1 hour, 10 minutes
Cook time 2 minutes
Total time 1 hour, 12 minutes


  • 1 Carrot (shredded)
  • 4 tablespoons White Vinegar
  • pinch Sugar
  • pinch Salt (plus more to taste)
  • 1/4 cup Vegetable Oil
  • 1 Shallot (thinly sliced)
  • 1 16oz Can Low Sodium Tomato Juice
  • 2 Kirby Cucumbers (roughly chopped)
  • 2 Red Bell Peppers (seeds & stems removed)
  • 3 Vine-Ripened Tomatoes (halved)
  • 1 clove Garlic (roughly chopped)
  • 1/4 Jalapeño (seeds removed)
  • 10 Thai Basil Leaves (stems removed)
  • 4 tablespoons Rice Wine Vinegar
  • Freshly Ground Black Pepper
  • 20 Cilantro Leaves (stems removed)


Step 1 In a small bowl, combine carrot, white vinegar, sugar and salt. Set aside for 1 hour.
Step 2 Meanwhile, heat vegetable oil in a small, shallow pan for 2 to 3 minutes or until sizzling. Carefully drop shallot slices into the pan and cook for about 1 minute or until crisp and golden. Remove with a slotted spoon, drain on a paper towel-lined plate and season to taste with salt. Set aside to cool.
Step 3 In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeño, basil and rice wine vinegar. Pulse until slightly puréed, but leave a few large chunks. (if mixture is too thick, add a few tablespoons of water to help think it out and pulse again) Add salt and pepper to taste and additional vinegar if desired.
Step 4 Divide gazpacho evenly among four bowls or serving glasses. Top each with pickled carrot, shallot slices and cilantro. Serve immediately.

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