Refreshing Japanese Cucumber Gazpacho

Allergens

Soy (from tamari), Nightshade (tomato, ginger)

Ingredients

• 4 cups diced English cucumbers (about 3 large cucumbers)
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh mint
• 1/4 cup rice vinegar
• 1/4 cup gluten
• free tamari
• 1/4 cup extra virgin olive oil
• 1 teaspoon grated ginger
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the diced cucumbers, cherry tomatoes, basil, and mint. Toss gently to mix.
2. In a separate bowl or blender, whisk together the rice vinegar, tamari, olive oil, and grated ginger. Season with salt and pepper to taste.
3. Pour the dressing over the cucumber mixture and toss again to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for a more intense flavor.
4. When ready to serve, give the gazpacho a final stir and divide between two bowls. Enjoy this revitalizing dish and feel your body and spirit come alive!

Chef’s Insight

This recipe highlights the beauty of simple, fresh ingredients and allows their flavors to shine through without the need for excessive seasoning.

Notes

Feel free to add more rice vinegar or tamari if you prefer a stronger flavor profile.