Silken Tofu and Watermelon Gazpacho

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      30 min

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

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.



  • 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