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