Peel the cucumber from the skin and seeds.
Cut into cubes.
Wash tomatoes and cut into slices, peel onions and finely chop, chop in a blender together with cucumber and garlic clove.
Add olive oil, soy sauce, rice vinegar, chili, paprika, ginger and whisk in a blender. Add coriander leaves and mint to taste and whisk again in a blender. Put it in the refrigerator for at least 4 hours.
Beat all the ingredients for pesto in a blender.
Put the pesto in an airtight container for storage in the refrigerator.
Pour the gazpacho on cold plates, spread 1 teaspoon of pesto in the middle and enjoy!
