Gochujang Gazpacho

Ingredients for Gochujang Gazpacho

• 475ml diced ripe tomato, divided

• 120ml chopped peeled seedless cucumber, divided

• Zest and juice of 1 orange

• 2 garlic cloves, chopped

• 2 tablespoons finely chopped red onion

• 2 tablespoons finely chopped yellow pepper

• 2 tablespoons gochujang (Korean hot pepper paste)

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh parsley

• 2 tablespoons fresh lemon juice

• 2 tablespoons Sherry vinegar

• 1 teaspoon grated peeled ginger

• 1/4 teaspoons sea salt

• 1/4 cup extra-virgin olive oil

• 2 tablespoons chopped mint

How to make Gochujang Gazpacho

Pulse 350ml tomato, 60ml cucumber, orange zest and juice, garlic, onion, pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.

Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.

Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.