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SideChef
Recipes
Kimchi Watermelon Gazpacho
Recipe

11 INGREDIENTS • 3 STEPS • 30MINS

Kimchi Watermelon Gazpacho

5.0
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.
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Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! 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
Kimchi
1/2 cup
Roughly Chopped Kimchi, divided
Watermelon
4 cups
Cubed Watermelons
reserve about 2 Tbsp for garnish
Tomato
2
Medium Tomatoes, roughly chopped
Persian Cucumber
4
Persian Cucumbers, roughly chopped
Red Wine Vinegar
2 tsp
Red Wine Vinegar
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
plus extra for for drizzling
Toasted White Sesame Seeds
1 tsp
Toasted White Sesame Seeds
optional
Cucumber
to taste
Sliced Cucumbers
for garnish
Salt
to taste
Sourdough Bread
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
Add to plan
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Kimchi Watermelon Gazpacho
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! 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 (2 tsp), 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 (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).
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).
Tags
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Appetizers
Dairy-Free
Shellfish-Free
Quick & Easy
Vegetables
Soup
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