Kimchi Watermelon Gazpacho

Recipe

11 INGREDIENTS • 3 STEPS • 30MINS

Kimchi Watermelon Gazpacho

5

3 ratings

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.

Kimchi Watermelon Gazpacho

Save

Tina Sawasdee at SideChef

Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸

https://www.sidechef.com

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.

30MINS

Total Time

$2.38

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/2 cup

Roughly Chopped Kimchi, divided

4 cups

Cubed Watermelons

reserve about 2 Tbsp for garnish

2

Medium Tomatoes, roughly chopped

4

Persian Cucumbers, roughly chopped

1/2 Tbsp

Red Wine Vinegar

1 Tbsp

Extra-Virgin Olive Oil

plus extra for for drizzling

1 tsp

Toasted White Sesame Seeds

optional

to taste

Sliced Cucumbers

for garnish

to taste

to taste

Ground Black Pepper

to taste

Sliced Sourdough Bread

for serving

optional

Nutrition Per Serving

VIEW ALL

Calories

131

Fat

3.8 g

Protein

1.4 g

Carbs

25.2 g

Kimchi Watermelon Gazpacho

Save

Tina Sawasdee at SideChef

Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸

https://www.sidechef.com

Author's Notes

Makes 4-6 servings.

Cooking InstructionsHide images

step 1

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

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 (1/2 Tbsp), and Extra-Virgin Olive Oil (1 Tbsp). Pulse several times just to combine the seasoning.

step 2 Season with Salt (to taste), Ground Black Pepper (to taste), Red Wine Vinegar (1/2 Tbsp), 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).

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).

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