Tomato-Miso Vinaigrette

Tomato-Miso Vinaigrette
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

If you're near an Asian specialty market or find red miso paste in the store, this is the perfect accompaniment to make for any white fish that you're serving.

12
Servings
15
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 2 large tomatoes, seeded and chopped (peeled if possible)
  • 1 Tablespoon olive oil
  • 1 shallot, chopped
  • 1 Teaspoon chopped ginger
  • 2 Tablespoons red miso paste
  • Salt and pepper, to taste
  • Chicken stock, for thinning

Directions

In a small sauté pan on medium heat, cook the tomatoes with the olive oil, shallot and ginger. Add the red miso paste, season with salt and pepper, and simmer. When the vinaigrette has thickened, thin out with a tablespoon or two of chicken stock if desired. Remove from heat and serve with a piece of fish.
 

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
1g
1%
Phosphorus, P
1mg
0%
Sodium, Na
29mg
2%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.