Misopacho

The following recipe for cold gazpacho-style miso soup uses frozen tomatoes — so you can achieve a perfectly chilled temperature upon blending your tomatoes with hot miso soup.

Ingredients

• 1.5 oz Omiso soup paste (red)

• 8-10 oz hot water

• 1 tsp minced garlic

• 10 oz frozen tomatoes (approximately 2-3 medium tomatoes)

• Italian parsley, minced (dried or fresh)

• Celery, chopped

• Black pepper

• 1 tsp olive oil

Directions

1. Wash and hull your tomatoes. Transfer them to a bag, and place in freezer.

2. When you're ready to prepare the soup, place frozen tomatoes in a bowl of water to peel. The skin should slip off easily.

3. Dice frozen tomatoes. (Be careful, as tomatoes will be hard!)

4. In a serving bowl, pour hot water over a scoop of Omiso soup paste.

5. Add minced garlic and stir well.

6. Add diced tomatoes to soup, and mix until everything becomes cold. You may also whiz everything in a blender on high to make the soup smooth like gazpacho.

7. Add olive oil and black pepper to taste.

8. Garnish with parsley and celery just before serving.