Kimchi-Melon Gazpacho
Recipe GLPRe98e154d078ab2
A refreshing Korean-inspired cold soup that blends ripe tomatoes and sweet cantaloupe with spicy kimchi and roasted cashews. The combination of savory fermented cabbage, juicy melon, and aromatic sesame oil creates a uniquely balanced gazpacho that is both light and flavor-forward. Serve chilled as a sophisticated appetizer or light meal.
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Ingredients
1 lb. ripe red tomatoes, preferably heirloom or beefsteak, coarsely chopped
1 lb. cantaloupe or watermelon, rind and seeds removed, flesh coarsely chopped
1 cup Napa cabbage kimchi
¼ cup salted roasted cashews
1 medium Persian cucumber, coarsely chopped
2 tsp. kosher salt (Diamond Crystal) or 1 tsp. kosher salt (Morton), plus more to taste
3 Tbsp. red wine vinegar, plus more to taste
Sliced scallions for serving
Toasted sesame seed oil for drizzling
Additional chopped Napa cabbage kimchi for serving
Additional finely chopped Persian cucumber for serving
Directions
In a large bowl, combine the coarsely chopped tomatoes, melon, kimchi, roasted cashews, chopped cucumber, and kosher salt. Toss gently to distribute the salt evenly throughout the mixture. Allow the bowl to sit at room temperature for 1 hour, which allows the salt to draw out the natural moisture from the vegetables and fruits, and lets all the flavors blend together.
Transfer the tomato-melon mixture and any accumulated liquid to a blender. Blend on medium-high speed until the mixture reaches a completely smooth consistency. Pour the blended mixture through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to extract maximum liquid while leaving any pulp behind. Stir in the red wine vinegar.
Refrigerate the gazpacho until it is very cold, at least 1 hour and up to 8 hours, allowing the flavors to further develop and meld.
Just before serving, taste the gazpacho and adjust the seasoning with additional red wine vinegar and salt if needed to balance the flavors to your preference.
Divide the chilled gazpacho among bowls or serving glasses. Top each portion with sliced scallions, additional chopped kimchi, and finely chopped cucumber. Drizzle a small amount of toasted sesame seed oil over the top of each serving and serve immediately.
