Vegan Japanese Cuisine: Gazpacho

Gazpacho is a world popular cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America.

But sometimes vegans have some edifficulty in reproducing it according to their preferences.
Here is a simple Japanese version using natto and avocado that any vegans and vegetarians can enjoy!
Actually the Japanese believe that Gazpacho is beneficial to human skin!

Vegan Japanese Gazpacho


-Tomato juice: 1 standard can (of course you can/may prepare your own from organic tomatoes!)
-Natto: 1 standard pack: 50 g
-Avocado: 1 half (Jenn, asked me how to proceed to prevent avocado from chamging colour. Simple. sprinkleit with lemonjuice!)
-Garlic: 2 cloves
-Sesame oil: a little
-Salt and pepper to taste
-Optional spices (chili, nutmeg, etc.)
-Optional Vegetables (celery, coriander, etc.)


-Cut avocado in pieces. Grate garlic.

-Mix the natto wll with a little sesame oil.

-In a large bowl pour the tomato juice and natto. Add salt, pepper and spices.

3- Heat the whole for 1 minute.

4. Let cool completely and leave in refrigerator.
Eat/drink chilled topped with some freshly cut greens.

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4 thoughts on “Vegan Japanese Cuisine: Gazpacho”

  1. Avocado: good for the skin; natto: reported to be very good for the heart!
    Thanks for a tasty recipe, Robert-Gilles. I always make my gazpacho “verde”–with avocado, cucumber, yellow tomatoes and New Mexican green chiles.


  2. I also include avocado in my gazpacho. But I can’t say I am ready for natto just yet. I can’ t seem to get past the texture to actually taste it. Can you descibe the flavor of natto to someone that hasn’t had it?



    1. Dear Alicia!
      Natto is reminiscent of cheese in taste, almost like camembert! It is a bit sticky, but that will be muted by the soup. The texture is that ofcooked beans!


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