Japanese-style Gazpacho

Gazpacho is a cold Spanish soup. This recipe is arranged in Japanese style with tomato, tofu, and canned scallop flavored with miso (fermented soy bean paste).

Japanese-style Gazpacho
Photographed by Takeshi Noguchi

Recipe by
Noa Shiota



Beans & Tofu




Calorie count is per serving
Excludes time spent freezing tomatoes.

Ingredients (Serves 2)

  • 2 tomatoes (frozen) (300 g)
  • 100 g kinugoshidofu

    Soft, silken tofu that has the texture of custard. It can be eaten hot or cold.

  • 1 can scallops (boiled plain, canned, small) (65 g)
  • Shiso leaves (shredded), as needed

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • Myoga ginger (thinly sliced), as needed

    Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.

  • 1 tbsp miso

    Adjust to taste, based on the salt content of the miso.

  • 1 tsp mirin

    Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.

  • 80 ml water



Place the frozen tomatoes in water and remove the skins. After 2-3 min, when the tomatoes have thawed enough to be able to insert a knife, remove the stems and cut into chunks.


Place the tomato chunks and tofu in a blender, and add the canned scallops (including the water they are packed in), reserving a small amount for use as garnish. Add the miso, mirin, and water, then blend until smooth.


Serve topped with the reserved scallops, shiso leaf, and thinly sliced myoga ginger.


Frozen Tomatoes:
If you have a leftover tomato, or have a large number of fresh tomatoes that you can't finish before they go bad, put the whole tomato(es) in a food storage bag and store in the freezer. Frozen tomatoes can be easily peeled after letting them sit in water, and can thaw to the point where they can easily be cut after just 2-3 min at room temperature. Use a blender to make them ready for smoothies or soups, or if you have a lot of tomatoes, you can even make tomato sauce from them.