Japanese Gazpacho

Japanese Gazpacho

A refreshing Japanese take on a gazpacho soup, served with toasted bread. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves10
  • Preparation Time25 mins
  • Cooking Time25 mins

Nutrition per serving

  • Energy64 Kcals
  • Protein1.4g
  • Carbohydrates4.4g
  • Fat4.2g


For the gazpacho:

  • 300g ripe tomatoes
  • 200g datterini tomatoes
  • 40g red bell pepper
  • 20g celery
  • 40g cucumber (cored)
  • 20g onions peeled
  • 1 slice of gluten-free baguette, without crust
  • 1 garlic clove
  • 100 ml mineral water
  • 40 ml olive oil
  • 30 ml brandy vinegar
  • 40 ml Kikkoman Naturally Brewed Soy Sauce
  • 1/2 tsp salt
  • 1 tsp sugar

For the topping:

  • 20g red bell pepper
  • 20g yellow bell pepper
  • 20g celery
  • 20g cucumber


To make the gazpacho peel the cucumber and onion, trim the celery, remove the tops and seeds from the tomatoes and remove the core, pith and seeds from the pepper. Chop all these ingredients and the baguette into large pieces. Peel and chop the garlic clove.

Place half of the chopped ingredients into a blender with the mineral water, oil and vinegar and blend. Add the remaining vegetables, blend again and season the gazpacho with Kikkoman soy sauce, salt, sugar and caraway seeds. (If the gazpacho is too thick, add a little more water).

To make the topping, finely chop the peppers, celery and cucumber. Fill the gazpacho into small glasses or jars, add the topping and serve with toasted bread.

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