I recently made a trip to the wholesale market (Pasar Borong Kuala Lumpur) and this box of tomatoes caught my eye. I loved the red hues and they just looked amazingly fresh. The vendor would only sell them to me if I bought 10 kilogrammes so yes, I ended up with a whole lot of tomatoes. After all, they're an excellent source of Vitamin C.
I had a really fun time trying out all sorts of raw vegan recipes, from tomato sorbet to lacto-fermented tomatoes to sun-dried tomatoes to tomato dhall as well as tomato gazpacho.
Here’s my take on a Tomato Gazpacho with a Malaysian twist where I've used daun kunyit ie turmeric leaves instead of coriander leaves and also included some bird’s eye chilli for heat. Turmeric leaves are used widely in Indian cooking and also in Malay ulam dishes. It is believed to improve digestion and reduce gas and bloating. I just love the fragrance of the turmeric leaf!
Most people would remove the seeds and skin from the tomatoes for a smoother soup but I don’t like to waste so I include everything in.
Raw Vegan Tomato Gazpacho
- 1 1/2 cups tomatoes, pureed in food processor
- 1/2 cup tomatoes, cubed
- 1/4 red capsicum, pureed
- 1 Tablespoon calamansi lime juice
- 1 cili padi (bird's eye chilli)
- 1 teaspoon olive oil
- 2 tablespoons finely chopped daun kunyit (turmeric leaves)
- Sea/rock salt to taste
- Freshly ground pepper to taste
- Mix all ingredients together in a bowl. Chill for 2 hours if you like it cold. Traditionally gazpacho is a chilled soup but I usually eat it immediately. Enjoy!