If you’re looking for a gazpacho that’s a little outside the box, try giving this spicy Thai tuna gazpacho a shot. It’s spicy and fragrant, cool and exotic. Really, the flavor is simply addicting.
In terms of spiciness, the two teaspoons of cayenne pepper provides a nice amount of heat, but feel free to experiment here. You can increase and decrease to your liking. Or opt for a fresh pepper instead. You could add a fresh jalapeño to the blender instead of the chili powder to give it a twist. You’ll lose some of this soup’s beautiful peachy-pink color, but it works.
Topping it with tuna may not sound like an obvious combination, but try it at least once. It’s really tasty. You can also try some other canned fish, like sardines or mussels. They all pair well with this delicious summer soup.
As with all gazpachos, spicy Thai tuna gazpacho is best served the day of making. You can chill it briefly in the refrigerator, or, if you need it quick, add a few ice cubes to the bowl. You can store it overnight refrigerated in an airtight container, but we don’t recommend any more time than that. Any longer and the vegetables tend to discolor.
Spicy Thai Tuna Gazpacho
- 3 large tomatoes quartered
- 4 inches cucumber quartered
- ½ bell pepper Roughly chopped
- 1 tablespoon soy sauce
- 1 lime juice only
- 1 tablespoon ginger finely grated
- 2 tablespoons fish sauce
- 2 teaspoons cayenne pepper powder
- ½ cup coconut milk
- 1 bunch cilantro
- 1 tablespoon honey you can also use palm sugar if you have it
- 1 cup water
- 1 can tuna 14 ounces
- Add all of the ingredients to a blender, apart from the sugar and tuna.
- Blend until smooth, adding a few ice cubes if you like It extra cold.
- Adjust the taste with the addition of honey or palm sugar. Salt and pepper to taste.
- Refrigerate for 1 hour for the best overall flavor.
- Serve in bowls topped with tuna.