Japanese-style Gazpacho (和風ガスパチョ; wafu gazpacho)
This recipe is a Japanese twist on the cold Spanish soup, gazpacho. Full of umami-rich ingredients such as tomatoes, scallops and miso, this soup is sure to be a crowd pleaser!
Photographed by Takeshi Noguchi
Beans & Tofu
Calorie count is per serving.
Excludes time spent freezing the tomatoes.
Ingredients (Serves 2)
- 2 tomatoes (frozen) (300 g)
- 100 g kinugoshidofu
- 1 can scallops (boiled plain) (65 g)
- Shiso leaves (shredded), as needed
- Myoga (thinly sliced), as needed
- 1 tbsp misoNote
Adjust to taste, based on the salt content of the miso.
- 1 tsp mirin
- 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 into them, remove the stems and cut into chunks.
Place the tomato chunks and tofu in a blender, and add the canned scallops (including the liquid in the can), reserving a small amount for use as garnish. Add the miso, mirin and water, then blend until smooth.
Serve topped with the reserved scallops, shredded shiso leaves, and thinly sliced myoga.
[Storing tomatoes in the freezer]
If you have a leftover tomato or a bunch of fresh tomatoes that you won't be able to use up, put the whole tomato or tomatoes in a food storage bag and store in the freezer. Frozen tomatoes can be peeled easily in water, and will thaw out in just 2-3 min at room temperature. Put them in a blender to make smoothies and soups, or if you have enough tomatoes, try making some homemade tomato sauce!