Gochujang Gazpacho
A Korean-inspired twist on classic gazpacho, combining fresh summer vegetables with spicy gochujang for a refreshing cold soup. This unique fusion dish features ripe tomatoes, cucumber, and aromatic herbs balanced with the rich heat of Korean pepper paste.
2 servings
7 min
Ingredients
- •2 cups diced ripe tomato, divided
- •½ cup chopped peeled seedless cucumber, divided
- •1 whole orange
- •2 cloves garlic cloves
- •2 tablespoons finely chopped red onion
- •2 tablespoons finely chopped yellow bell pepper
- •2 tablespoons gochujang (Korean hot pepper paste)
- •2 tablespoons chopped fresh dill
- •2 tablespoons chopped fresh parsley
- •2 tablespoons fresh lemon juice
- •2 tablespoons Sherry vinegar
- •1 teaspoon grated peeled ginger
- •¼ teaspoon sea salt
- •¼ cup extra-virgin olive oil
- •2 tablespoons chopped mint
Cooking Instructions
- 1.
Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
5 min
- 2.
Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
2 min
- 3.
Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.