Kimchi Watermelon Gazpacho

Ingredients

Servings

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

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

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 (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 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) .