Kimchi Watermelon Gazpacho

This Kimchi Melon Gazpacho recipe is all about a fusion of west and east flavors. The sweetness of the watermelon is complemented wonderfully in this version by kimchi, bringing a savory, salty, pickled punch to this light and refreshing cold soup, perfect for a hot summer day.

Ingredients

1/2cup

Roughly ChoppedKimchi, divided

4cups

CubedWatermelonsreserve about 2 Tbsp for garnish

MediumTomatoes, roughly chopped

Persian Cucumbers, roughly chopped

2tsp

Red Wine Vinegar

1Tbsp

Extra-Virgin Olive Oilplus extra for for drizzling

1tsp

Toasted White Sesame Seedsoptional

to taste

SlicedCucumbersfor garnish

to taste

Salt

to taste

Ground Black Pepper

to taste

SlicedSourdough Breadfor servingoptional

Nutrition Per Serving

Calories

131

Fat

3.8 g

Protein

1.4 g

Carbs

25.2 g

Cooking Instructions

step 1

In a blender, add Watermelons (4 cups), Persian Cucumbers (4), Tomatoes (2), and Kimchi (1/2 cup). Blend until smooth.

step 2

Season with Salt (to taste), Ground Black Pepper (to taste), Red Wine Vinegar (2 tsp), and Extra-Virgin Olive Oil (1 Tbsp). Pulse several times just to combine the seasoning.

step 3

Transfer to a bowl. Top with reserved kimchi, 2 Tbsp of watermelon cubes, and Cucumbers (to taste). Optionally, garnish with Toasted White Sesame Seeds (1 tsp). Drizzle some olive oil and serve with Sourdough Bread (to taste).