Ultimate refreshing Asian gazpacho with cucumber salsa

I’ve made gazpacho many, many times as it’s the perfect dish to cool you off after a balmy day in late summer. Especially here in Spain, where I live. My favourite is a green gazpacho, which we’ve also had on the menu in our restaurant.


Recently, I wanted to change this staple dish – try something new and have a little fun with it. The result was amazing, the kids loved it at first spoonful! So, without further ado here’s my take on a green gazpacho with an Asian twist. You can serve it as a starter or as a light and refreshing main dish. Enjoy!



Serves 4 to 6 people


20 minutes
chill in fridge for 2 hours



  • 750 gr ripe tomatoes
  • 2 garlic cloves
  • 2 tbs soy sauce
  • 3 cm ginger, cut in pieces
  • fresh coriander, 1 big bunch
  • fresh mint, 1 big bunch
  • 1 cucumber, without the skin, cut in pieces
  • ½ red bell pepper
  • Juice and zest of 1 lime
  • 2 tbs rice vinegar
  • ½ chili pepper, without seeds
  • 1 ½ tbs salt and 1 tbs pepper
  • 500 ml water (2 cups)



A strong blender




Blend all of the ingredients together until they are fine and smooth. Put in the fridge and let it cool for at least 2 hours. This dish needs to be served cold.



  • ½ cucumber, with the skin but without the seeds. Cut in very small pieces of 0.5 mm.
  • fresh coriander, 1 big bunch, thinly chopped
  • fresh mint, 1 big bunch, thinly chopped
  • ½ tsp salt
  • 2 tbs olive oil


Mix together and use as garnish to finish up the soup, just before you serve it.




Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog veggieverymuch.com. Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.