Ingredients

For the gazpacho:

3 large yellow tomatoes, cut into large pieces

1/2 English cucumber, cut into large pieces

1/2 yellow bell pepper, cut into large pieces

1 small shallot

1 heaping tablespoon lemon grass paste

2 teaspoons ginger, freshly grated

1 lime, zested and juiced

2 tablespoons fish sauce

1 tablespoon palm sugar

1 teaspoon chili paste

1/4 cup fresh mint

1/4 cup fresh Thai basil

1/2 cup coconut milk

For the basil oil:

2 cups packed basil leaves

1 cup extra virgin olive oil

Pinch of salt

For the fried basil leaves:

Neutral oil for shallow frying

1 cup basil leaves

Fine salt

Directions

1. To prepare the gazpacho, place the tomatoes, cucumbers, peppers and shallot in a blender, and pulse to combine.
2. Add the lemon grass paste, ginger, lime zest, lime juice, fish sauce, palm sugar, chili paste, mint and basil. Puree until combined.
3. Pour in the coconut milk, and puree until smooth. Taste and adjust accordingly to your liking with more spice, salt, acid or sugar.
4. Pour the gazpacho into a bowl and chill the soup in the refrigerator until cold for at least 2 hours but overnight is best to blend the flavors.
5. While the soup is chilling, prepare the basil oil. Bring a saucepan of water to a boil. Blanch the basil leaves for 15 seconds. Drain and shock in a bowl of ice water.
6. Once the basil is cold, remove from the ice water and squeeze dry the leaves.
7. Place the basil leaves, olive oil and salt in a blender and puree until smooth. Strain through a cheesecloth-lined fine sieve, if desired. Otherwise, leave it as is for a more rustic appearance.
8. To prepare the fried basil leaves, heat about 2 inches of oil in a wide, heavy pan until it reaches 350° on a deep fry thermometer.
9. Ensure the basil leaves are completely dry, and then fry for 5 to 10 seconds or until they turn translucent and bright green.
10. Using a skimmer or a slotted spoon, transfer the fried basil to a rack set over a sheet tray and sprinkle with fine salt.
11. To serve the gazpacho, ladle the cold soup into bowls, drizzle with basil oil and top with a fried basil leaf.