Gochujang Gazpacho
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
40
Spice
51
Sweetness
41
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Tomato (diced ripe, divided)2 tbsps
Red Onion (finely chopped)2 tbsps
Dill (chopped fresh)2 tbsps
Parsley (chopped fresh)2 tbsps
Lemon Juice (fresh)2 tbsps
Sherry Vinegar1 tsp
Ginger (grated peeled)1 tsp
Sea Salt1 cup
Extra-Virgin Olive Oil2 tbsps
Mint (chopped)Directions:
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
2
Drizzle in oil while pulsing until mixture is combined but not totally smooth
3
Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber
4
Top with mint
5
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
6
Drizzle in oil while pulsing until mixture is combined but not totally smooth
7
Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber
8
Top with mint
9
Do Ahead Gazpacho can be made up to 2 days in advance and refrigerated
10
Wait to garnish until ready to serve
11
Gazpacho can be made up to 2 days in advance and refrigerated
12
Wait to garnish until ready to serve