Summer means its tomatoes season. I am sure we all excited!
With summer sunshine, something chilled not only for drinks or dessert but also for a meal is always great idea for refreshing and satisfying same time. Here is the version of gazpacho soup with fresh shiso leaves from my garden.
It is lovely to taste all the summer flavor in a bowl. The important part for chilled soup is chilling the soup thoroughly along with your serving cup or bowls!
Chilled Tomato and Shiso Gazpacho Soup
Equipment
- Electric Blender
- mondoline slicer
Ingredients
- 12 ounces tomatoes
- 10 fresh shiso leaves
- 2 ounces Japanese or English cucumber, peeled
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon soy sauce, see the note
- 1 teaspoon white wine vinegar
- 1/4 teaspoon granulated sugar
- 1 teaspoon kosher salt, plus more if desired I use Diamond CrystalKosher Salt; see the note for different types of salt.
GARNISH
- Japanese or English cucumber, sliced thinly with mondoline
- Cherry tomatoes, cut into quarter
- Extra-virgin olive oil
- Fresh shiso leaves, finely chopped into strips
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place tomatoes,shiso, cucumber, garlic clove, olive oil, soy sauce, white wine vinegar, sugar,and salt in container of electric blender. Cover and process until completely smooth;season to taste with salt and black pepper. Transfer the soup to a bowl and refrigerate until thoroughly chilled. Chill the serving bowls as well.
- GARNISH: Sprinkle kosher salt on sliced cucumber; let stand 10 minutes to draw out water.Squeeze it gently.
- Pour the soup into chilled bowls; garnish with cucumber, cherry tomatoes, and shiso. Drizzle olive oil.
Notes
- Use gluten-free soy sauce if you prefer gluten-free diet.
- I use Diamond Crystal Kosher Salt. If using Morton Kosher Salt, table salt, or fine sea salt, reduce the amount by half and adjust seasoning to taste.
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