Ingredients
Scale
- 14 oz. Muir Glen Diced Tomatoes
- 1 c. heaping diced cantaloupe
- 1 c. light coconut milk
- 1/4 c. lime juice
- 3–4 tbsp. soy sauce
- 3 sprigs of mint leaves
- 1 jalapeño
- 1 clove garlic
- 1-inch of ginger, peeled
- 1 stalk lemongrass (Watch: How to prepare lemon grass)
- squirt of agave nectar, optional
Instructions
- Add all ingredients to a high-powered blender. Blitz until completely smooth. Chill for at least 30 minutes. Taste. Adjust seasonings if necessary.
- Before serving, pour gazpacho through a sieve or a food mill. Serve as shooters or as a side to a meal. Garnish with a swirl of coconut milk, heat to taste (like Sriracha or Harissa), plus a couple mint leaves.