I had cucumbers and tomatoes to use up so II thought I’d make a basic gazpacho. I was considering adding my extra mandarins to blend in but ten the idea of yuzu kosno just popped into my head……and I went with it….You might be wondering what is yuzu kosho? Yuzi Kosho (also spelled koshu) is a Japanese condiment of yuzu zest (a citrus) garlic, hot pepper that is fermented…It doesn’t taste as savory or as funky as you might think……To me it taste sort of like a delicious tangerine zest that finishes with a little heat….You can mail away for yuzu kosho or fake it with the zest of one grapefruit, lemon, lime, 2 tangerines, one garlic clove, and one small hot pepper. Usually I only think of yuzu kosho to enhance a fish dish but it is delicious to flavor gazpacho. I think I really came up with something! Serving size is impossible to say for sure because the vegetables differ in size and some people want tiny servings and other people want big servings. This makes around 4-6 servings or around 7 cups.

Ingredients for around 6 servings

4 heirloom tomatoes – stem removed, rough chop (mine good medium sized)

1/4 onion – rough chopped

1 red bell pepper – stem, membrane, seeds removed, rough chopped

1 1/2 English cucumber rough chopped ( I was going to use two but one of mine was 1/2 not good)

1/2 cup apple cider vinegar

1/2 teaspoon yuzu salt (you can substitute sea salt)

2 oz yuzu kosho (you can substitute citrus zest ((grapefruit, lemon, lime, tangerine)) with ground garlic and a ground small hot pepper)

Directions

Just blend everything above. Chill and serve.

It’s light refreshing and very tasty!

Enjoy!