Miso Gazpacho with prawns, tofu and seitan burger

This is the first recipe we are sharing from the new SHA Book “The SHA recipes to live longer and better” (now on sale). It is a practical and helpful resource on healthy, natural and energetic nutrition.

Ingredients:

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For the miso gazpacho

• 200 g red peppers
• 200 g green pepper
• 400 g cucumbers
• 100 g scallions
• 30 g dry garlic
• 150 g shiro miso
• 300 g spelt bread
• 200 ml water
• 150 ml extra virgin olive oil
• 20 g salt

For the prawn burger

• 200g natural tofu
• 200 g seitan
• 400 g prawns
• 20 g parsley
• 10 g dry garlic
• Unrefined salt
• Black pepper
• 400 g spelt bread

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For the seaweed tempura

• 60 g arrowroot
• 10 g nori seaweed
• 10 g hijiki seaweed
• 10 g kombu seaweed
• 10 g wakame seaweed
• 2 L extra virgin olive oil

For the chive oil

• 80 g fresh chives
• 50 ml extra virgin olive oil

For the apple foam

• 200 ml organic apple juice
• 20 g soy lecithin
• 300 ml water

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Preparation:

1. Miso Gazpacho

Wash the peppers and cut them in half, remove the seeds and stem, cut each half into four parts and place in a pot with water. Peel the cucumbers and cut in half, remove the seeds with a spoon and cut into four parts. Add the cucumbers to the water with the peppers. Separate the green section from the spring onions and cut in half, peel the first layer and cut into four parts and add them to the other ingredients. Soak the ingredients for an hour and then drain all of the water, add olive oil, bread, salt, water, miso and peeled and sliced garlic. Blend everything in a blender and then pass through a fine sieve. Set aside.

2. Chive Oil

Put the olive oil in a blending cup and add the coarsely chopped chives; blend with a handled blender and then pass through a fine sieve.

3. Prawn burger

Peel and chop the prawns very finely and put in a bowl. Dice the seitan and put in the bowl as well. Add the tofu and mix the ingredients until uniform, add chopped parsley; peel and chop garlic finely and add to the mix along with salt and pepper. Continue mixing. Make balls the size of ping-pong balls and flatten to form burgers. Cut the spelt brad into 2 cm x 2 cm cubes and toast in the oven for 3 minutes at 180° C/350° F.

4. Seaweed tempura

Boil water in a saucepan and add the seaweeds, cook for 20 minutes and dran. Blend all the seaweeds in a blender and add the arrowroot, continue mixing until the mixture binds and thickens. Load into a pastry sleeve. Heat olive oil in a deep pan to 180° C/350° F, make a small cut in the pastry sleeve and squeeze strings of the seaweed mix to the oil so it forms a decorative curtain. Remove using a skimmer and dry on paper towels.

5. Apple foam

Put all of the ingredients in a tall recipient and blend using a handheld blender until a foam is created.

Serving the dish

Place the well-chilled gazpacho in a steel bowl, add a cube of bread and on top of that a burger that has previously been cooked in a frying pan with a bit of olive oil. Add the seaweed curtain and some dashes of chive oil. Lastly, add a touch of apple foam.