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Epicurious

Gochujang Gazpacho

By Edward Lee

4.2

(12)

Image may contain Dish Food Meal Bowl Curry Pizza Soup Bowl and Soup
Photo by Chelsea Kyle, food styling by Rhoda Boone
Cooks' Note

You can find gochujang at Asian food markets or online.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Serves 2

Ingredients

2 cups diced ripe tomato, divided
1/2 cup chopped peeled seedless cucumber, divided
Zest and juice of 1 orange
2 garlic cloves, chopped
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
1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil
2 tablespoons chopped mint

Preparation

  1. Step 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.

    Step 2

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

  2. Do Ahead

    Step 3

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

TagsCold SoupSoupSoup/StewGazpachoTomatoVegetableCucumberMainDinnerLunchNut FreeDairy FreeVeganVegetarianGluten FreeEasyQuick30 Minutes or LessBlenderEpicurious

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