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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.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: | Ready In: refrigerate 1 hour
Ingredients: Print   Add to cart
US Metric

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
sour cream,
chopped cilantro,
cucumber and green onion

Cooking Process:
Combine all ingredients in a blender or food processor; process until smooth.
how to serve:

Refrigerate 1 hour. Garnish as desired. Variation: For a chunkier consistency; coarsely chop vegetables; combine with remaining ingredients. Serves 2-4.