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Indonesian Gazpacho Shooters

April 1, 2015
Indonesion Gazpacho Shooters

The Indonesian archipelago. One of my favorite destinations. Not only because of the exceptionally nice people and their ancient culture, but also because of their food. I grew up with a lot of Indonesian and Moluccan friends and most of their mothers cooked the most amazing food you could ever imagine.

When I grew older I traveled the world and I had the chance to visit a lot of these beautiful islands and savour the delicious food. I encountered unusual things, like flying fish, burial rituals in Sulawesi with freshly slaughtered baby pigs with which they made pig stew in bamboo ‘pipes’ for the burial spectators to celebrate the occasion. But hey, these are just a some of my travel stories! I want to treat you to a refreshing, tangy, spicy recipe to make on a hot summer night!

You can serve your indonesian gazpacho in small glasses, but in ice shooter glasses as well! You can buy the ice shooter glasses mold here.

Indonesion Gazpacho Shooters
Indonesian Gazapacho
Print Recipe
Serves 8 glasses or more than 12 shooter glasses
Indonesion Gazpacho Shooters
Indonesian Gazapacho
Print Recipe
Serves 8 glasses or more than 12 shooter glasses
Instructions
  1. Roughly chop the cucumbers, tomatoes, onions, bell pepper, garlic and ginger.
  2. Wash and dry the coriander and roughly chop.
  3. Put cucumber, tomato and onions, bell pepper in a food processor or blender. Puree.
  4. Add garlic and ginger, vinegar, lime juice, soy sauce, Sambal Oelek, olive oil and coriander. Puree.
  5. Put in a bowl and cover with kitchen foil or poor in a large bottle and refrigerate overnight.
Recipe Notes

Not liquid enough? Add a bit of water, tomato juice or vinegar!

 

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