Cucumber to clear from skins and seeds.
Cut into cubes.
Wash tomatoes and slice them, onion peeled and cut, folded into a blender along with the cucumber and garlic clove.
Add olive oil, soy sauce, rice vinegar, chili, paprika, ginger and to punch in a blender. Add to taste coriander leaves and mint and again to punch in blender. Put into the refrigerator for at least 4 hours.
All the ingredients for the pesto to punch in a blender.
Fold the pesto in a sealable container to store in the refrigerator.
Pour the gazpacho in cold bowls, mid spread 1 teaspoon of pesto and enjoy!