Gazpacho is a classic Spanish soup, usually served cold in summer – refreshing and nourishing. Here’s Kimiko Barber’s Asian take, which features characteristic Asian ingredients of ginger, rice vinegar and soy sauce.
- 1 cucumber, peeled, deseeded and roughly chopped
- 500g very ripe tomatoes, deseeded and roughly chopped
- 1 small red onion, roughly chopped
- 1-2 garlic cloves, peeled
- 1 tablespoon grated fresh ginger
- 75ml rice vinegar
- juice of 2 limes
- 2 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- salt and black pepper
- a handful of fresh coriander and mint leaves, finely chopped
- 75g fresh coriander, with roots
- 50g pine nuts
- zest and juice 1 lime
- 25g Parmesan cheese, grated
- 75ml extra virgin olive oil
Put the cucumber, tomatoes, red onion, chilli and garlic in a food processor or a blender and purée. Add the grated ginger, rice vinegar, lime juice, soy sauce and olive oil and purée again. Mix in the chopped coriander and mint leaves. Adjust the seasoning with salt and black pepper and refrigerate for at least 3-4 hours but preferably overnight to allow the flavours to develop.
Blend all the ingredients with 1/2 teaspoon of salt until more or less smooth personally prefer to have a bit of texture from the pine nuts). Serve the soup in chilled bowls with drizzles of pesto and olive oil.