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‘Gazpacho’ with Shiso Oil

Ming Tsai pairs basil's relative, shiso, with tomatoes for a modern twist on the traditional pairing.


  • For the Gazpacho:

  • 1 english cucumber, peeled, and rough chopped

  • 3 large red heirloom tomatoes, core removed and, rough chopped

  • ¼ cup wanjashan naturally brewed rice vinegar

  • 1 tablespoon wanjashan naturally brewed tamari

  • 1 tablespoon wanjashan organic worcestershire

  • 1 red onion, peeled, and rough chopped

  • 4 cloves of garlic

  • 1 jalapeño, rough chopped

  • 4 shiso leaves

  • kosher salt and black pepper to taste

  • For the shiso oil:

  • 2 garlic cloves

  • 32 shiso leaves

  • 1/2 cup extra virgin olive oil

  • dash of water if needed


  • 1.

    In a blender combine the cucumber, tomatoes, rice vinegar, tamari, and Worcestershire blend to combine. Add onion, garlic, jalapeño, and 4 shiso leaves. Blend to combine. Check for seasoning. Strain mixture. Chill well. Meanwhile, in a blender, blend together the garlic clove, shiso and extra virgin olive oil and season. Serve in chilled martini glass and drizzle in shiso oil. Garnish with sauté mini croutons.

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