Silken Tofu and Watermelon Gazpacho

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Preparation info

  • Serves —

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook

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 (

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