Silken Tofu and Watermelon Gazpacho

Name: Silken Tofu and Watermelon Gazpacho
Prep time: 30 min
Total time: 30 min
Yield: Serves — 6
Cuisine: Japan
Ingredients: 200 g fresh silken tofu; ½ watermelon, chopped; 60 ml (2½ fl oz) rice vinegar; 3 tablespoons mirin; 1 cup fresh basil leaves; ½ red chilli; ½ punnet cherry tomatoes; 4 drops chilli oil; ½ cup watermelon cubes; ¼ cup mixed fresh basil and coriander leaves; 1 green chilli, sliced; ¼ cup halved cherry tomatoes

Preparation info

Serves —
6

Difficulty
Easy
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

This recipe is my wife Kelly’s favourite summer dish. Each year, at the beginning of spring, I know I will need to ensure I have a variation of this gazpacho on the menu for her.

Ingredients

Gazpacho

200 g fresh silken tofu
½ watermelon, chopped
60 ml (

Asia
Japan
Gluten-free
Vegan
Spring
Soup
Summer

Method

Drain the excess water from the tofu.

Place the watermelon, rice vinegar, mirin, basil leaves, red chilli and cherry tomatoes in a food processor and purée until smooth. Pour the purée into a piece of muslin suspended over a bowl and hang for 2 hours until all the clear juice has run out. Add the chilli oil and chill the clear gazpacho.

Once the gazpacho is chilled, cut the tofu