March 2016

Coconut Gazpacho

by Kate Cripe

Coconut Gazpacho

Coconut Gazpacho

4 cups coconut milk
4 tbsp. tapioca, cooked
1 cup yogurt, drained
8 cucumbers juiced, peeled and chopped
Cumin, to taste
Lemon, to taste
Pique (a Puerto Rican-style hot sauce) or other hot sauce (optional)

Serves: 7-8

Credited Chef


  1. Combine ingredients in a blender or use an immersion blender.
  2. Blend until pureed.
  3. Season with cumin, lemon and pique or hot sauce (optional).
  4. Gazpacho can be garnished with mango, cilantro and/or hot pepper.

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