I’ve noted the cases in which I think smooth or chunky is preferable (kale and olive gazpacho is a train wreck if it isn’t smooth), but do as you like. If you prefer some chunks, pulse the machine - this works best with a food processor - or if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand and stir them together. You do need to decide a few things, and texture is one for a completely smooth soup, turn on the machine and let it run. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat. So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year. Serve with a simple salad of mixed baby greens, tomatoes, and cucumbers.Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves. Start the rice dish first, as it takes longer to cook. I also recommend this soup to begin a meal of Gingery Rice with Sweet Potatoes and Peas (page 88). This soup is a good first course for Thai Steamed Green Garden with Coconut-Peanut Sauce (page 54). Refrigerate the soup until chilled.įor a soup-and-salad meal, this pairs perfectly with Thai Tossed Salad (page 184). If you’d like, use minced fresh chiles instead of the curry paste. Use 4 to 5 ears lightly cooked fresh corn instead of frozen corn rinse under cool water and scrape off the kernels. Do step 1, but don’t heat after adding the coconut milk and rice milk in step 2. If you have more time, this makes a wonderful cold summer soup. Serve, passing around the cilantro for topping. Season with salt and remove from the heat. Step 3īring to a rapid simmer, then lower the heat.
If using the curry paste, dissolve it in a small amount of water before adding to the soup. Step 2Īdd the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. Sauté over medium-low heat until softened and golden, 2 to 3 minutes. Add the garlic, the white parts of the scallions, and the bell pepper.
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