Japanese-Style Gazpacho

• 1/2 Tomato
• 1/2 Japanese leek
• 1 clove Garlic
• 150 ml Tomato juice (unsalted)
• 100 ml Dashi stock
• 1 tbsp Olive oil
• 1 Salt
• 2 tsp Usukuchi soy sauce (or soy sauce)
• 1/4 tsp Yuzu pepper paste
• 1 Okra, myoga ginger

1. Peel the tomatoes and cut them into chunks.
2. Slice the garlic and cut the Japanese leek into thin, diagonal strips.
3. Grease a frying pan with some olive oil and stir-fry the garlic and Japanese leek.
4. Stir-fry on a low heat to avoid burning, and continue to cook the vegetables until the Japanese leek becomes sweet.
5. Transfer the vegetables to a tray or something similar and leave them to cool.
6. Add the stir-fried garlic and Japanese leek, tomato chunks, tomato juice and dashi stock into a blender.
7. Then also add the usukuchi soy sauce, yuzu pepper, and a pinch of salt and blend away.
8. Chill the blended mixture in the refrigerator and serve.
9. Serve with some salt-boiled chopped okra and minced myoga ginger if you like.

tomato, clove garlic, tomato juice, stock, olive oil, salt, soy sauce, pepper, ginger

Taken from cookpad.com/us/recipes/156592-japanese-style-gazpacho (may not work)