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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:

  • For the shiso oil:


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Organic Reds, Organic Whites and Sauvignon Blanc are the best wines to pair with ‘Gazpacho’ with Shiso Oil.


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