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Cambodian Gazpacho - Chill Out With This Veggie-Loaded

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Chill out with this veggie-loaded, subtly spicy take on the classic cold soup, courtesy of chef Ben Daitz and co-owner Ratha Chaupoly, the duo behind New York City dining hotspot Num Pang.

Description: Cambodian gazpacho

Cambodian gazpacho

Serves: 4

Prep Time: 10 Minutes (Plus 1 Hour Resting)

Cook Time: 2 Minutes

·         1 carrot, shredded

·         4 tablespoons white vinegar pinch sugar pinch salt, pius more to taste

·         ¼  cupvegetableoil

·         1 shallot, thinly sliced

·         1 16-ounce can low-sodium tomato juice

·         2 Kirby cucumbers, roughly chopped

·         2 red bell peppers, seeds and stems removed

·         3 vine-ripened tomatoes, halved

·         1 clove garlic, roughly chopped

·         ¼  jalapeño, seeds removed

·         10 Thai basil leaves, stems removed

·         4 tablespoons rice wine vinegar freshly ground black pepper

·         20 cilantro leaves, stems removed

Description: Serving: 220 calories, 14g fat (2g saturated), 22g carbs, 4g protein, 5g fiber, 68mg calcium, 2mg iron, 214mg sodium

Serving: 220 calories, 14g fat (2g saturated), 22g carbs, 4g protein, 5g fiber, 68mg calcium, 2mg iron, 214mg sodium

  1. In a small bowl, combine carrot, white vinegar, sugar, and salt. Set aside for 1 hour.
  2. Meanwhile, heat vegetable oil in a small, shallow pan for 2 to 3 minutes or until sizzling. Carefully drop shallot slices into the pan and cook for about 1 minute or until crisp and golden. Remove with a slotted spoon, drain on a paper towel-lined plate, and season to taste with salt. Set aside to cool.
  3. In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeño, basil, and rice wine vinegar. Pulse until slightly puréed, but leave a few large chunks. (If mixture is too thick, add a few tablespoons of water to help thin it out and pulse again.) Add salt and pepper to taste and additional vinegar if desired.
  4. Divide gazpacho evenly among four bowls or serving glasses. Top each with pickled carrot, shallot slices, and cilantro. Serve immediately.

Nutrition Score Per

SERVING: 220 calories, 14g fat (2g saturated), 22g carbs, 4g protein, 5g fiber, 68mg calcium, 2mg iron, 214mg sodium

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