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chilled tomato soup with shiso gazpacho in glass bowl
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Chilled Tomato and Shiso Gazpacho Soup

Prep Time (not including chilling time) 20 minutes

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.