Gochujang Gazpacho Recipe

Gochujang Gazpacho Recipe

  • 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
  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.
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