Japanese-Style Gazpacho Recipe

Name: Japanese-Style Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel the tomatoes and cut them into chunks.
2
Slice the garlic and cut the Japanese leek into thin, diagonal strips.
3
Grease a frying pan with some olive oil and stir-fry the garlic and Japanese leek.
4
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.
8
Chill the blended mixture in the refrigerator and serve.
9
Serve with some salt-boiled chopped okra and minced myoga ginger if you like.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 Tomato, 1/2 Japanese leek, 1 clove Garlic, 150 ml Tomato juice (unsalted), and more.

Yes, Japanese-Style Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-Style Gazpacho

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