Kombu Dashi Gazpacho

Preparation

1.Place the kombu in a container with cold water. Cover and let infuse in the refrigerator for at least 6 hours, ideally overnight for a rich-tasting dashi.

2.Seed the tomatoes and red pepper. Peel the cucumber and red onion. Remove the germ from the garlic. Cut everything into coarse pieces.

3.Remove the kombu and set aside the dashi. In a blender, put all the vegetables with the panko. Add the dashi and blend until a smooth texture is obtained.

4.While blending, gradually add the olive oil in a stream to emulsify, then the azuki vinegar. The soup should become slightly creamy and homogeneous.

5. Season with salt and pepper. Place in the refrigerator for at least 2 hours. The gazpacho is best served very cold — leave until ready to serve.

6.Pour into very cold glasses or bowls. Drizzle a little olive oil on the surface. Add a few katsuobushi flakes and serve immediately.

Enjoy!