This is Spanish gazpacho with the flavour of Japanese dashi stock. The sweetness of the Japanese leek goes superbly with the refreshing taste of the yuzu pepper This dish is deliciously refreshing when served chilled.
Slice the garlic and cut the Japanese leek into thin, diagonal strips.
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.
Transfer the vegetables to a tray or something similar and leave them to cool.
Add the stir-fried garlic and Japanese leek, tomato chunks, tomato juice and dashi stock into a blender.
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.
Serve with some salt-boiled chopped okra and minced myoga ginger if you like.
Story Behind this Recipe
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.