Cool, refreshing cucumber-tomato gazpacho using premium coconut water for a light, bulk-friendly batch.
Prep 20 min · Total 20 min · Serves 50 · Beginner
Ingredients
- 4 L Kool - King Coconut Water Cans (Bulk coconut water base (approx. 4 L total). May use Kool - King Coconut Water Glass Bottles or Kool - King Coconut Water Variety Pack interchangeably.)
- 2 large Cucumber
- 2 pints Cherry tomatoes
- 1 small Red onion (finely chopped)
- 2 cloves Garlic
- 1 cup Fresh cilantro
- 1 cup Extra-virgin olive oil
- 1/2 cup Red wine vinegar
- 2 tbsp Lime juice
- 1 tsp Granulated sugar
- to taste Salt
- to taste Black pepper
Instructions
- Chop cucumbers, tomatoes, onion; mince garlic. Gather all ingredients.
- In a blender, combine cucumber, tomatoes, onion, garlic, cilantro and coconut water. Blend until smooth.
- With blender running, stream in olive oil and vinegar to emulsify. Add lime juice and sugar; blend briefly.
- Season with salt and pepper; adjust acidity with more lime or vinegar if needed.
- Chill at least 1 hour to meld flavors. Serve cold with optional cucumber dice garnish.
- Budget tip: portion into 50 tasting cups for bulk service; store refrigerated up to 3 days.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
