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Asian-Style Gazpacho

Makes: 6 servings

Ingredients:

One 28-ounce can peeled tomatoes, undrained
1/2 inch piece fresh ginger, peeled and sliced
2 small cloves garlic, peeled
1 small red bell pepper, seeded and coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
1/2 small red onion, coarsely chopped
3 Tbsps. chopped cilantro
2 Tbsps. seasoned rice vinegar
2 Tbsps. fresh lemon juice
1 Tbsp. oyster sauce
1 Tbsp. chili garlic sauce
1 Tbsp. sesame oil
1 tsp. soy sauce
3/4 tsp. salt
green onionsfor garnish

Instructions:

In a blender, puree 1/4 cup of the tomato juice, ginger, and garlic until smooth. Add tomatoes, remaining juice, and all remaining ingredients and continue to process until smooth. Refrigerate until well chilled. To serve, ladle soup into chilled bowls and garnish with green onions.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005