Silken Tofu and Watermelon Gazpacho

Gazpacho

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

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