epicurious5.0
Kimchi-Melon Gazpacho
Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
📝 Preparation Steps
1
Toss tomatoes, cantaloupe, kimchi, cashews, 1 cucumber, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Let sit at room temperature ⏱️ 1 hour to let flavors meld and for salt to draw out moisture from the vegetables.
. Diamond Crystal or 1 tsp. Morton kosher salt, plus more2 tsp. (or more) red wine vinegar3 Tbsp
2
Transfer tomato mixture along with any liquid to a blender. Purée on medium-high speed until smooth. Strain through a fine-mesh sieve into a bowl; add vinegar and chill until very cold, at least ⏱️ 1 hour and up to ⏱️ 8 hours.
3
Taste gazpacho just before serving and season with more vinegar and/or salt if needed. Divide among bowls or glasses; top with scallions, chopped kimchi, and finely chopped cucumber and drizzle a little oil over.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...