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Pickled Chili & Lemongrass Gazpacho Shooter

Name: Pickled Chili & Lemongrass Gazpacho Shooter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 lb ripe tomatoes, roughly chopped; ½ hothouse cucumber, roughly chopped; 2 stalks lemongrass (white and light green parts), bruised; 1 red bird's eye chili, halved; 1 tbsp fish sauce; 2 tbsp fresh lime juice; ¼ cup iced water; sea salt to taste; 2 quail egg yolks (or 1 chicken yolk, separated); 2 shallots, very thinly sliced; 1 tbsp neutral oil; fresh cilantro and mint leaves

A silken, iced tomato and cucumber broth infused with lemongrass, red chili, and fish sauce, finished with crispy shallots and a quail egg yolk. Served as a palate-cleansing shooter—refreshing, complex, and designed to awaken the appetite for dinner.

222cal 7gprotein 24gcarbs 12gfat 10min prep 5min cook 2serves

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