Gochujang Gazpacho

Name: Gochujang Gazpacho
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

15 ingredients

3 steps

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

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. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
2

Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
3

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