I was never a big fan of chilled soups. This Asian Gaspacho recipe however, I love. Great textures, tangy and you can make it as spicy as you like. The flavors are right up my alley.
1 small Maui onion, halved 4 medium Roma tomatoes, seeded 1 medium Japanese cucumber, peeled 1 small green bell pepper, seeded, halved 2 cloves garlic 1 TB fresh ginger 3 TB fresh cilantro 1 c. tomato juice ¼ c. rice wine vinegar ¼ c. chicken broth 1 TB Aloha shoyu 1 TB mirin sake dash Tabasco Garnish: sour cream, chopped cilantro, cucumber and green onion
Combine all ingredients in a blender or food processor; process until smooth.
Refrigerate 1 hour. Garnish as desired. Variation: For a chunkier consistency; coarsely chop vegetables; combine with remaining ingredients. Serves 2-4.