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    You are in: Home / Recipes / Thai Yellow Tomato Gazpacho Recipe
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    Thai Yellow Tomato Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Sharon123's Note:

    Chef Craig Von Foerster of Sierra Mar restaurant at Post Ranch Inn in Big Sur won the Sunset Gold award at the 2008 Carmel TomatoFest in California for his intensely flavored interpretation of the classic summer soup.

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    Ingredients:

    Serves: 5

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a food processor, pulse 1/3 of tomatoes at a time until finely chopped. Pour into a bowl.
    2. 2
      In a small saucepan over medium heat, combine vinegar, lime zest, and lemongrass. Bring to a simmer, then remove from heat and stir into tomato mixture.
    3. 3
      Chill about 2 hours to blend flavors.
    4. 4
      Press mixture through a coarse strainer into another bowl and discard contents of strainer.
    5. 5
      Stir remaining ingredients into tomato mixture, adding Sriracha and fish sauce(or salt) to taste. Chill until cold and flavors are blended, at least 30 minutes and as long as overnight.

    Ratings & Reviews:

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    Nutritional Facts for Thai Yellow Tomato Gazpacho

    Serving Size: 1 (326 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 58.6
     
    Calories from Fat 6
    11%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 56.0 mg
    2%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.3 g
    13%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    seasoned rice vinegar

    lime zest

    lemongrass

    sriracha sauce

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