I love Thai food. And there's something about Thai spice that doesn't kill me like Mexican spice. Why is that?
A cold cucumber gazpacho with a spicy Thai kick. Sounds like summer to me!
Spicy Thai Cucumber Gazpacho
2 cucumbers, peeled and chopped
3 green onions, sliced
2 cloves garlic, pressed and minced
1/2 fresh habanero pepper, seeded and chopped
1 cup low sodium vegetable broth, chilled
1 Tbsp lite soy sauce
2 Tbsp rice vinegar
1 tsp sesame oil
2 Tbsp sweet chili sauce
1 tsp Sriracha hot sauce
Combine cucumbers, green onions, garlic, and habanero in a food processor. Chop until a puree is formed. With food processor running, slowly add remaining ingredients. Mix until combined.
Place mixture in a covered bowl in the refrigerator until ready to serve.
*This is a lovely side dish to some grilled shrimp or a curry dish!
Nutrition Info per 1 cup: 62 calories, 1 g fat, 3 g protein, 9 g carbohydrates, 1 g fiber