Gochujang Gazpacho

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. 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. 2.

   Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.

   2 min

3. 3.

   Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.