Thai Gazpacho

Ingredients:

3 yellow tomatoes, cut into chunks
1 cucumber, cut into chunks
1 small shallot
1/2 yellow bell pepper, cut into chunks
1 tablespoon lemongrass
2 teaspoons ginger
juice of 1 lime
1 tablespoon palm sugar
1/2 bird eye chili
1/2 cup coconut milk
1/4 cup mint
1/4 cup thai basil
salt, to taste

Pulse tomato, cucumber, shallot, and bell pepper in a blender. Add the lemongrass, ginger, lime, sugar, and chili and coconut milk. Blend until smooth Add the herbs and pulse a few times. Season with salt. Chill in the refrigerator then transfer to serving bowls. Drizzle with coconut cream, lime zest, and more herbs before serving.

Mexican Fattoush

Ingredients:

3 cups romaine lettuce, chopped
grape tomatoes, halved
1/2 red onion, thinly sliced
cucumber, cut into half moons
corn, grilled or oven roasted
2 tablespoons dill, chopped
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
pomegranate seeds (optional)
avocado, diced (optional)
juice of 2 limes
olive oil
sumac, to taste
a pinch of cumin
salt and black pepper, to taste
pita or tortilla chips, roughly broken

Combine lettuce with the veggies and toss with the dressing ingredients. Top with the chips before serving.