This morning on NHK's Asaichi TV program was a recipe for Gazpacho Somen. It looks so good I can not wait to make it. I have translated the recipe here below.
Serves Two
・I/4 onion
・1 Japanese cucumber
・1 red bell pepper
・1 stick celery
・2 tomatoes
・1/2 garlic clove
・150 ml. extra virgin olive oil
・50 ml. vinegar
・salt, pepper, and sugar to taste
・100 grams somen (somen for two people)
For the somen topping, mince some cucumber, red bell pepper, celery, and tomatoes and set aside.
The unused vegetables can be rough chopped and put into a blender or food processor with the garlic.
Add the extra virgin olive oil and vinegar and mix until smooth.
The gazpacho sauce can be used immediately, or for better results, let it rest in the fridge for two to three days. Will keep for about a week. At the very least the gazpacho should be chilled before serving.
Prepare the somen as directed on the package.
Top with the gazpacho and toppings.
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