Asian Gazpacho

Asian Gazpacho

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Course: Appetizer, Main Course, Soup
Cuisine: Five Spice, Vegan, Vegetarian
Year: 1990


  • 2 #10 can tomatoes
  • ¾ cup garlic
  • 3 Tablespoons paprika
  • cups scallions (chopped)
  • 3 cups cucumber (peeled and chopped)
  • 1 Tablespoon sambal
  • cup fish sauce
  • 2 bunches cilantro (chopped)
  • 8 cups water
  • 4 Tablespoons veggie powder for stock (or substitute veggie broth for powder and water)


  • Combine all ingredients except water/veg powder randomly and process in batches until relatively smooth (hold aside some tomatoes to course chop is necessary for texture).
  • Dissolve powder in 2 cups of boiling water. Add enough cold water to equal 8 cups.

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