Smoky Kimchi Gazpacho
Source: Aruna Lee, Volcano Kimchi
Recipe Type: Entrees | Seasons: Spring
This recipe was demonstrated at the Foodwise Classroom on May 18, 2024.
Serves 5
INGREDIENTS
¼ red onion, medium sized
¾ cup (113 grams) grape tomatoes
2 jars (32 grams) Volcano Kimchi Smokeshow Kimchi
¾ cup kimchi juice
1 small Persian cucumber (30 grams), peeled
1 smoked ghost pepper (optional)
¼ bunch green onion, thinly sliced
toasted black sesame seeds
toasted sesame oil
PREPARATION
Version 1
Char the red onion on grill, cast iron, or over open flame. Remove once it takes on some color and char. Set aside to cool
Add grape tomatoes, smokeshow kimchi, kimchi juice, cucumber, and charred red onion to Vitamix or other strong blender. Blend until very smooth. Use immersion blender if needed to make a smoother mixture.
Transfer to container and add smoked ghost pepper if desired. Cover container with air-tight lid, and chill at least 6 hours to overnight. Remove pepper before serving.
Pour chilled gazpacho into small cups, about 50ml per serving. Drizzle sesame oil, and top with black sesame seeds. Serve.
Version 2 – Infused Kimchi Juice
Add smoked ghost pepper to kimchi juice. Let infuse in fridge 6 hours to overnight and remove.
Char the onion on grill, cast iron, or over open flame. Remove once it takes on some color and char. Set aside to cool
Add grape tomatoes, smokeshow kimchi, kimchi juice, cucumber, and charred red onion to Vitamix or other strong blender. Blend until very smooth. Use immersion blender if needed to make a smoother mixture.
Transfer into metal bowl over ice bath and chill for 30 minutes to 1 hour.
Pour chilled gazpacho into small cups, about 50ml per serving. Drizzle sesame oil, and sprinkle black sesame seeds on top. Serve.
