Spicy Lettuce Lassi Gazpacho 4.000

Deb Lindsey for The Washington Post; ice sculptures by Ice Lab Ice Sculptures

Jul 16, 2014

The color is pale, but the flavor is quite vibrant.

Make Ahead: The topping can be made and refrigerated several hours in advance. The gazpacho can be refrigerated in an airtight container for 3 to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 4 cups

  • For the topping
  • 1 cup fresh mung bean sprouts
  • 1 cup seeded, chopped cucumber
  • 1 cup chopped tomatoes
  • 1 cup finely chopped red onion
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons chopped cilantro
  • For the gazpacho
  • 1/2 head iceberg lettuce, rinsed well, then coarsely chopped
  • 1 1/2 cups cold water
  • Juice from 1 1/2 limes
  • 1 1/2-inch piece peeled fresh ginger root, chopped
  • 1/2 teaspoon ground cumin
  • 1 serrano chili pepper, seeded and chopped
  • 2 teaspoons fine sea salt
  • 1/4 cup loosely packed chopped cilantro leaves
  • 2 cups whole-milk or low-fat plain yogurt


For the topping: Combine the sprouts, cucumber, tomatoes, red onion, salt, pepper and cilantro in a medium bowl; stir to incorporate. Cover and refrigerate until ready to serve.

For the gazpacho: Combine the lettuce, water, lime juice, ginger, cumin, serrano and salt in a blender. Puree until smooth, then transfer to a mixing bowl.

Stir in the cliantro and yogurt, leaving some of the latter unblended.

Divide the topping among individual bowls, mounding it so some will show above the surface of the gazpacho. Slowly pour/divide the gazpacho among the bowls. Drizzle with any remaining juices from the topping. Serve right away.

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Recipe Source

From freelance writer Visi Tilak, who blogs at www.worldlyvegetarian.com.

Tested by Bonnie S. Benwick.

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