Kimchi-Melon Gazpacho

Name: Kimchi-Melon Gazpacho
Ingredients: 1 lb. ripe red tomatoes, preferably heirloom or beefsteak, coarsely chopped; 1 lb. cantaloupe or watermelon, rind and seeds removed, flesh coarsely chopped; 1 cup Napa cabbage kimchi, plus more chopped for serving; ¼ cup salted roasted cashews; 1 medium Persian cucumber, coarsely chopped, plus more finely chopped for serving; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 3 Tbsp. (or more) red wine vinegar; Sliced scallions and toasted sesame seed oil (for serving)

3.7

(6)

www.bonappetit.com

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Servings: 4

Cost: $4.89 /serving

Author : Shilpa Uskokovic

recipes gazpacho kimchi

Ingredients

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1 lb. ripe red tomatoes, preferably heirloom or beefsteak, coarsely chopped1 lb. cantaloupe or watermelon, rind and seeds removed, flesh coarsely chopped1 cup Napa cabbage kimchi, plus more chopped for serving¼ cup salted roasted cashews1 medium Persian cucumber, coarsely chopped, plus more finely chopped for serving2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more3 Tbsp. (or more) red wine vinegarSliced scallions and toasted sesame seed oil (for serving)

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Instructions

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Step 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.

Step 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.

Step 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.