Giving a bit of a twist to a Spanish favourite, SHA Wellness Clinic‘s Miso Gazpacho uses the fermented condiment that is miso (made​from soybeans and unrefined sea salt) because of its surprising range of health benefits.  Turns out, that lunchtime alternative is a probiotic (good for the gut), boosts energy, helps to maintain body temperature (it’s February after all), can help to prevent hair loss and keeps skin soft and can dissolve cholesterol … mostly though, it’s just really, really nice, especially if you do it the SHA way!

Ingredients

Gazpacho
Red Pepper 20g
Green Pepper 20g
Cucumber 40g
Garlic 5g
Miso 30g
Buckwheat bread 50g
Water 20ml
Extra Virgin Olive Oil 10ml
Sherry Vinegar 5ml
Salt 2g

Mint Oil

Mint Leaves 10g
Extra Virgin Olive Oil 20ml
Buckwheat bread 50g
Scallop 25g

Tempura

Arrurruz 40g
Nori seaweed 10g
Hijiki 10g
Kombu 10g
Arame 10g
Wakame 10g

Mint Mayonnaise

Soy Milk 10ml
Mint Leaves 4g
Sunflower Oil 20ml
Extra Virgin Olive Oil 20ml

Baby Squid Air

Carrot 25g
Dried Onion 25g
Leek 25g
Baby Squid 40g
Squid Ink 8g

Method:

‐ FOR GAZPACHO: Peel and cut all vegetables. Add the vinegar, blend and let it settle in the fridge for 24 horas. Blend again with the thermomix and emulsify with the oil to obtain a more vivid colour and we put the salt.

‐ MINT OIL: Whiten mint leaves and blend with the oil.

‐ SEAWEED LATTICE: Boil all seaweed together with water. After the boiling, blend it all and strain. To the product obtained, add the arrurruz and place it in a pastry bag. In a very hot oil, we place a form of a thin thread making the shape of the Lattice we want.

‐ MINT MAYONNAISE: Blend the soy milk with the mint and we start adding oil until obtaining the adequate texture.

‐ BABY SQUID AIR: Cut all vegetables and fry with a bit of oil, we add the baby squid and the ink, we carry on frying and then we add water, boil for a few minutes, blend and strain. Add soy lecitine and blend until air gets formed.

‐ FINISHING: Present the gazpacho in a bowl, add the Buckwheat bread toasted in the middle. Cook the scallop on the griddle, Add the mayonnaise and grill, place everything on top of the bread, place the seaweed lattice on the side and the mint oil around it. Place two points of baby squid air next to the scallop.