Japanese-Style Gazpacho

Name: Japanese-Style Gazpacho
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Tomato; 1/2 Japanese leek; 1 clove Garlic; 150 ml Tomato juice (unsalted); 100 ml Dashi stock; 1 tbsp Olive oil; 1 Salt; 2 tsp Usukuchi soy sauce (or soy sauce); 1/4 tsp Yuzu pepper paste; 1 Okra, myoga ginger

cookpad.japan @cookpad_jp

I decided to give my Spanish gazpacho a more familiar flavor.

Add just a pinch of salt to the gazpacho at first, then increase the amount if it isn't enough.
Feel free to adjust the amount of yuzu pepper to your taste. If you don't like spicy foods, you can reduce the amount. Recipe by abichi

I decided to give my Spanish gazpacho a more familiar flavor.

cookpad.japan @cookpad_jp

I decided to give my Spanish gazpacho a more familiar flavor.

Saved

Ingredients

2 servings

1/2Tomato
1/2Japanese leek
1 cloveGarlic
150 mlTomato juice (unsalted)
100 mlDashi stock
1 tbspOlive oil
Seasoning
1Salt
2 tspUsukuchi soy sauce (or soy sauce)
1/4 tspYuzu pepper paste
Optional ingredients
1Okra, myoga ginger

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Steps

1
2

Peel the tomatoes and cut them into chunks.
3

Slice the garlic and cut the Japanese leek into thin, diagonal strips.
4

Grease a frying pan with some olive oil and stir-fry the garlic and Japanese leek. Stir-fry on a low heat to avoid burning, and continue to cook the vegetables until the Japanese leek becomes sweet.
5

Transfer the vegetables to a tray or something similar and leave them to cool.
6

Add the stir-fried garlic and Japanese leek, tomato chunks, tomato juice and dashi stock into a blender.
7

Then also add the usukuchi soy sauce, yuzu pepper, and a pinch of salt and blend away. Chill the blended mixture in the refrigerator and serve.
8

Serve with some salt-boiled chopped okra and minced myoga ginger if you like.