Health & Wellness

Jo Knows Nutrition by Joanne Nijhuis

THAI COLD SOUP: A NEW TAKE ON GAZPACHO

August 25, 2024 – Here’s to a summer soup filled with garden vegetables done with a twist. This unique take on a tomato-based gazpacho is bursting with the Thai-inspired flavours of coconut milk, lime and ginger. Delish as a main for lunch or as a first course at dinner, Thai cold soup is a breeze to prepare with very little time spent over a hot stove.

Did You Know?

Field tomatoes are an excellent source of Vitamin A & Vitamin C which act as powerful antioxidants in the body. Coconut milk contains medium-chain triglycerides (MCTs), a healthy fat when consumed in moderation that is beneficial to heart and gut health. Coconut milk also has antibacterial and antiviral properties due to lauric acid, the most common medium-chain triglyceride.

INGREDIENTS

• 2 cups (500 ml) fresh, finely diced tomatoes of choice
• 1 cup (250 ml) fresh, finely diced cucumbers of choice
• 1 yellow or red pepper, finely diced
• 1 shallot, fined diced
• 1 cup (250 ml) coconut milk
• 2 Tablespoons (30 ml) fish sauce
• 2 Tablespoons (30 ml) lemon grass paste or 2 stalks lemon grass, minced
• 1 Tablespoon (15 ml) freshly grated ginger or ginger paste or ¼ teaspoon (1.25 ml) ground ginger spice
• 1 Tablespoon (15 ml) palm, coconut or brown sugar
• ¼ cup (63 ml) freshly squeezed lime juice
• 2 garlic cloves, crushed or 1 teaspoon (5 ml) garlic paste or ½ teaspoon (2.5 ml) garlic powder
• 1-2 teaspoons (5-10 ml) chili paste, sriracha, hot sauce or crushed red pepper flakes, optional
• Garnish Options: cooked shrimp, sliced green onions, fresh basil, chopped peanuts or cashews

INSTRUCTIONS

1. Combine the coconut milk, fish sauce, lemon grass, ginger, and sugar in a saucepan. Cook on medium heat, stirring frequently for 5-10 minutes. Remove from the heat and let the mixture cool to room temperature.
2. To a large bowl, add the tomatoes, cucumbers, yellow or red pepper, shallot, lime juice, garlic and chili paste, sriracha, hot sauce or crushed red pepper flakes. If a smoother texture is preferred, combine these ingredients in a food processor and pulse several times until the desired consistency is achieved.
3. Add the ingredients from the saucepan to the tomato mixture and chill in the refrigerator for at least 2 hours until very cold.
4. When ready to serve, divide the soup into individual bowls and garnish with desired toppings such as cooked shrimp, sliced green onions, fresh basil, chopped peanuts or cashews.

ENJOY!

Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling – in person and online via Zoom Health. For more information, email Joanne at jo.knows.nutrition@outlook.com