Teaism’s Asian Gazpacho

2 large cucumber(s), peeled and seeded
2 large, ripe tomato(es)
1 small red onion(s), peeled
2 jalapeno pepper, stems removed
4 cloves garlic, peeled
1 Tablespoon fresh ginger, peeled and roughly chopped
1/2 cup rice wine vinegar
Juice of 2 lime(s)
1/2 cup soy sauce
2 Tablespoons Tabasco, or sambal olek hot sauce
1 cup olive oil
salt and pepper
1 cup fresh basil leaves
1/2 cup fresh cilantro
1/2 cup fresh mint

Roughly chop the cucumbers, tomatoes, onions, jalapenos, garlic and ginger. Wash and dry the basil, cilantro and mint. Roughly chop basil, cilantro and mint leaves. Put cucumber, tomato and onions in a food processor or blender. Puree. Add jalapeno, garlic and ginger. Puree. Add vinegar, lime juice, soy sauce, sambal olek or Tabasco and olive oil. Puree. Season with salt and black pepper. Add basil, cilantro and mint leaves. Pulse just to chop the herbs.

Put in a bowl and cover with saran wrap and refrigerate for at least 4 hours. The flavor is best of you refrigerate gazpacho overnight. Serve in bowls with sliced French bread or croutons.
from Teaism.