Coconut Water Gazpacho with Crisp Veggies
Recipes developed by the BoxNCase culinary team
Cool, refreshing cucumber-tomato gazpacho using premium coconut water for a light, bulk-friendly batch.
Estimated Cost
$0.65/serving
Ingredients
12 available on BoxNCaseL 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.)
Kool - King Coconut Water Cans
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large Cucumber
Capital Seaboard Diced Cucumber 1/2" 5lb
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pints Cherry tomatoes
White Toque Cherry Tomatoes 22lb
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small Red onion (finely chopped)
Red Onion | 2# pkgs
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cloves Garlic
Dix Farms Garlic Black Bulbs 1lb
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cup Fresh cilantro
Freebird Chicken Antibiotic Free Marinated Lime Cilantro Whole Chicken 40lb
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cup Extra-virgin olive oil
Graza Sizzle Extra Virgin Olive Oil 5 Oz Spray Bottle
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cup Red wine vinegar
Sparrow Lane Red Wine Vinegar
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tbsp Lime juice
Natalie's Orchid Island Lime Juice
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tsp Granulated sugar
SweetLeaf 50% Reduced Calorie Cane Sugar 16oz bag
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Salt
Morton Salt 50lb
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Black pepper
Deep Whole Black Pepper 3.5 oz
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Instructions
- 1
Chop cucumbers, tomatoes, onion; mince garlic. Gather all ingredients.
- 2
In a blender, combine cucumber, tomatoes, onion, garlic, cilantro and coconut water. Blend until smooth.
- 3
With blender running, stream in olive oil and vinegar to emulsify. Add lime juice and sugar; blend briefly.
- 4
Season with salt and pepper; adjust acidity with more lime or vinegar if needed.
- 5
Chill at least 1 hour to meld flavors. Serve cold with optional cucumber dice garnish.
- 6
Budget tip: portion into 50 tasting cups for bulk service; store refrigerated up to 3 days.
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