Japanese-Style Gazpacho

Japanese-Style Gazpacho

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.

Ingredients: 2-3 servings

Japanese leek
1 clove
Tomato juice (unsalted)
150 ml
Dashi stock
100 ml
Olive oil
1 tablespoon
to taste
Usukuchi soy sauce (or soy sauce)
2 teaspoons
Yuzu pepper paste
1/4 teaspoon
Optional ingredients
Okra, myoga ginger
as needed


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.

Story Behind this Recipe

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