Soups & Stewsbonappetit3.8
Nuoc Cham Gazpacho
Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
📝 Preparation Steps
1
Remove dark green parts from 3 scallions and thinly slice; set aside. Coarsely chop white and pale green parts. Cut a few thin slices off 1 medium red Fresno chile and set slices aside for serving.
2
Toss white and pale green parts of scallions, 2 lb. heirloom tomatoes, coarsely chopped, ½ large English hothouse cucumber, peeled, seeds removed, coarsely chopped, 1 garlic clove, finely grated, ¼ cup fresh lime juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. sugar in a medium bowl to combine. Let sit ⏱️ 30 minutes for tomatoes and cucumber to release some of their liquid.
. heirloom tomatoes, coarsely chopped2 lb. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. sugar1 tsp
3
Transfer tomato mixture to a blender and add 3 Tbsp. fish sauce, 1 Tbsp. toasted sesame oil, and remaining 1 or 2 medium red Fresno chiles (depending on your heat preference). Blend until smooth, then strain through a mesh sieve into an airtight container. Cover and chill until cold, at least ⏱️ 1 hour and up to 1 day.
. fish sauce3 Tbsp. toasted sesame oil, plus more for drizzling1 Tbsp
4
To serve, ladle gazpacho among bowls. Top with sesame seeds and reserved dark green scallion parts and chile slices; lightly drizzle with oil.
Sesame seeds (for serving)
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