Peranakan-inspired Gazpachuelo

Ingredients

In this Peranakan-inspired version of Gazpachuelo, we incorporate the distinct flavors of Peranakan cuisine by adding spices such as turmeric, lemongrass, and galangal. These spices infuse the soup with a subtle warmth and depth of flavor, elevating it to a whole new level. Additionally, we incorporate Peranakan garnishes like fried shallots and chopped laksa leaves to enhance the overall taste and presentation. We alse have the original recipe for Gazpachuelo, so you can check it out.

• 4 large tomatoes, diced (900g) 4 large tomatoes, diced (900g)
• 1 cucumber, peeled and diced (200g) 1 cucumber, peeled and diced (200g)
• 1 red bell pepper, diced (150g) 1 red bell pepper, diced (150g)
• 1 small red onion, finely chopped (100g) 1 small red onion, finely chopped (100g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt and pepper to taste Salt and pepper to taste
• Fried shallots and chopped laksa leaves for garnish Fried shallots and chopped laksa leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a blender, combine the diced tomatoes, cucumber, red bell pepper, red onion, garlic, lemongrass, galangal, ground turmeric, coconut milk, lime juice, fish sauce, and palm sugar.
2. 2.
   Blend until smooth and well combined.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Transfer the mixture to a large bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
5. 5.
   Once chilled, give the soup a good stir before serving.
6. 6.
   Ladle the Peranakan-inspired Gazpachuelo into individual bowls and garnish with fried shallots and chopped laksa leaves.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the soup.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1/2 teaspoon of dried galangal powder as a replacement for the thumb-sized piece.
• Palm sugar — If palm sugar is not readily available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• For a spicier kick, add a small red chili pepper to the blender when blending the ingredients.
• Adjust the consistency of the soup by adding more coconut milk for a creamier texture or water for a lighter consistency.
• For a burst of freshness, squeeze some extra lime juice over the soup just before serving.
• Experiment with different garnishes such as chopped coriander or sliced red chili for added flavor and visual appeal.
• Serve the Peranakan-inspired Gazpachuelo with a side of crispy prawn crackers for a delightful crunch.

Serving advice

Serve the Peranakan-inspired Gazpachuelo chilled as an appetizer or light lunch. It pairs well with crusty bread or steamed rice for a more substantial meal. Garnish each serving with a sprinkle of fried shallots and chopped laksa leaves to enhance the flavors and add a touch of elegance.

Presentation advice

Present the Peranakan-inspired Gazpachuelo in individual bowls, showcasing its vibrant red color. Garnish each bowl with a generous sprinkle of fried shallots and chopped laksa leaves for a visually appealing presentation. Serve the soup chilled, allowing the colors and flavors to shine through.