Chilled Cucumber-ginger Soup with Raw Tuna
Australian Gourmet Traveller recipe for chilled cucumber-ginger soup with raw tuna.
What you will need
1 kg Lebanese cucumbers (about 4), seeds removed, coarsely chopped, plus 1 extra, thinly shaved lengthways, to serve
50 gm ginger, finely grated
50 ml rice vinegar
Juice of ½ lemon
2 tsp shiro (white) miso paste
3 spring onions, coarsely chopped
To serve: coriander cress or shiso cress (optional), (see note)
Raw tuna 1 tbsp light-flavoured oil, such as grapeseed
1 tbsp rice vinegar
1 tsp finely grated ginger
½ garlic clove, minced
350 gm sashimi-grade tuna, diced
1 tsp gomasio, plus extra to serve (see note)
1 spring onion, thinly sliced
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