Gochujang Gazpacho

soup/stew tomato low carb low fat quick & easy korean cucumber bell pepper hot pepper spring summer healthy low cholesterol vegan

Ingredients

2 cups diced ripe tomato, divided

1/2 cup 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 bell 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 teaspoon sea salt

1/4 cup extra-virgin olive oil

2 tablespoons chopped mint

Method

Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell 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.