|For the soup base|
|2 stalks||(2.1 oz)|
|1 stalk, cleaned||(3.1 oz)|
|2 ⅓ oz|
|200 ml||(7.1 oz)|
|2 tsp||(0.21 oz)|
|Chia seeds and seasoning|
|3 ½ oz|
|2 dash||(0.02 oz)|
|2 dash||(0.01 oz)|
For the soup base
Wash the vegetables and cut into small pieces. Peel and finely grate the ginger.
Place all ingredients except the chia seeds into the blender and blend for at least 7 minutes.
The author uses 4 cm of ginger per serving. An 8-cm piece of ginger root weighs approx. 80 grams.
Chia seeds and seasoning
Transfer the soup to a bowl and stir in the chia seeds.
Season to taste with salt and pepper.
If you like, you can garnish the soup with cilantro or sprouts.
This red bell pepper soup with coconut, chia, and ginger is an exceptionally healthy Asian interpretation of traditional gazpacho.
Note from the author: “You will need a heavy-duty blender for this recipe.”
Peeling the ginger: Instead of a knife, use the sharp outer edge of a spoon to scrape off the skin until you see the yellowish root. This is even easier with a small spoon.
Fresh turmeric root: Instead of ground turmeric, you can use finely grated turmeric root. Turmeric will stain your hands, so it is a good idea to wear gloves when grating it (turmeric can permanently stain white utensils and equipment).