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Japanese Gazpacho

Ingredients for 10 portions

Per portion: 268 kJ / 64 kcal

For the gazpacho:

  • 300 g ripe tomatoes
  • 200 g datterini tomatoes
  • 40 g red bell pepper
  • 20 g celery
  • 40 g cucumber (cored)
  • 20 g 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
  • Ground caraway seeds

For the topping:

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


Preparation time: 25 mins

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 of the pepper. Then 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 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 glasses or jars, add the topping and serve with toasted bread.