Ming Tsai

For the Gazpacho:
1 English cucumber, peeled, and rough chopped
3 large red heirloom tomatoes, core removed and, rough chopped
¼ cup Wanjashan naturally brewed rice vinegar
1 tablespoon Wanjashan naturally brewed tamari
1 tablespoon Wanjashan organic Worcestershire
1 red onion, peeled, and rough chopped
4 cloves of garlic                                   
1 jalapeño, rough chopped
4 shiso leaves                                           
Kosher salt and black pepper to taste

For the shiso oil:
2 garlic cloves
32 shiso leaves
1/2 cup extra virgin olive oil
dash of water if needed