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Curried Coconut Gazpacho Recipe


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     Curried Coconut Gazpacho

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6 - 8
Preptime   30 min.

1 can (15 oz.) light coconut milk
1 small sweet onion, rough chopped
1T coconut oil
1T Vietnamese Lemongrass Curry spice blend
1 tsp. Makrut Lime Salt plus additional for garnish if desired
1 jalapeno, seeded and membranes removed, quartered
2 tsp. agave syrup
6 small tomatoes on the vine or large roma tomatoes, quartered
1/4 c cilantro
1/4 c fresh basil - Thai or Lemon would be lovely as well
1 1/2 c seedless cucumber, peeled and chopped small
1 large mango, cubed small
2T lime juice
1 c cherry or grape tomatoes, quartered
1 avocado, cubed and tossed in lime juice
avocado oil for drizzling/garnish optional

In blender, combine coconut milk, tomatoes, onion, jalapeno, basil, cilantro, coconut oil, Makrut lime salt, Vietnamese Lemongrass Curry blend, and agave syrup. Blend to smooth consistency and pour into large mixing bowl.
In small bowl, combine mango, cucumber and lime juice. Let sit for 15 min. so flavors can meld.
To serve, stir avocado/mango mixture into coconut milk base. Garnish with cherry tomatoes and avocado. Drizzle with avocado oil and sprinkle with additional Makrut lime salt if desired.
Serving Suggestions
Best served chilled but can be served immediately room temperature.

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