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Thai-style green pea gazpacho


Serves: 4
timePrep time: 25 mins
timeTotal time:
Thai-style green pea gazpacho
Recipe photograph by Ant Duncan

Thai-style green pea gazpacho

Nothing is more refreshing than a chilled soup on a hot summer’s day. Creamy coconut milk contrasts with Thai curry paste, chilli and lime in this vibrant green gazpacho. Serve it for lunch or as a supper party starter

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
337Kcal
Fat
23gr
Saturates
17gr
Carbs
19gr
Sugars
8gr
Fibre
7gr
Protein
9gr
Salt
1.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 tbsp oil
  • 1 large onion, finely chopped
  • ½ x 30g pack coriander
  • 2 garlic cloves, finely sliced
  • 35g Thai green curry paste* (we used Blue Dragon)
  • 1 x 400ml tin full-fat coconut milk
  • 400g fresh or frozen peas
  • 450ml vegan vegetable stock (made using 1 stock pot or cube)
  • zest and juice of 1 lime
  • 1 green chilli, finely sliced

Step by step

Get ahead
Make the gazpacho the day before and chill. Store the reserved coconut milk and coriander leaves separately. Leftovers will keep for up to 3 days in the fridge. Loosen with a splash of cold water if necessary.
  1. Heat the oil in a large saucepan over a medium heat and cook the onion for 8-10 minutes until softened. Meanwhile, pick the leaves from the coriander and finely chop the stalks. Add the coriander stalks, garlic and Thai green curry paste to the onion and cook for 2-3 minutes more until fragrant, stirring to cook any ‘rawness’ out of the curry paste and garlic.
  2. Pour the coconut milk into a large jug or bowl and whisk until smooth and combined. Set aside 3 tablespoons of the coconut milk in a small bowl to serve.
  3. Add the peas to the pan, then pour in the coconut milk and the stock. Simmer for 5 minutes. Remove from the heat and stir in most of the coriander leaves (reserve some for garnish) and the lime zest and juice, to taste. Blend with a stick blender, or in a liquidiser, until the mixture is smooth, and season to taste. The soup will thicken up on chilling, so don’t worry if it looks a little thin at this stage. Leave the soup to cool completely, then transfer to an airtight container and chill for at least 3 hours.
  4. Once chilled, stir well and divide among four bowls. Top with a swirl of the reserved coconut milk and serve topped with the sliced chilli and remaining coriander leaves.

    *Check your curry paste is vegan/vegetarian, if required.

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