Kimchi Watermelon Gazpacho

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

80 g

Roughly Chopped Kimchi , divided

610 g

Cubed Watermelons

reserve about 2 Tbsp for garnish

2

Medium Tomatoes , roughly chopped

4

Persian Cucumbers , roughly chopped

10 mL

Red Wine Vinegar

15 mL

Extra-Virgin Olive Oil

plus extra for for drizzling

3 g

Toasted White Sesame Seeds

(optional)

to taste

Sliced Cucumbers

for garnish

to taste

Salt

to taste

Ground Black Pepper

to taste

Sliced Sourdough Bread

for serving

(optional)

Cooking Instructions

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Step 1

In a blender, add Watermelons (610 g) , Persian Cucumbers (4) , Tomatoes (2) , and Kimchi (80 g) . Blend until smooth.

Step 2

Season with Salt (to taste) , Ground Black Pepper (to taste) , Red Wine Vinegar (10 mL) , and Extra-Virgin Olive Oil (15 mL) . 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 (3 g) . Drizzle some olive oil and serve with Sourdough Bread (to taste) .