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Epicurious
Bon Appétit

Kimchi-Melon Gazpacho

By Shilpa Uskokovic

5.0

(1)

Image may contain Food Dish Meal Bowl Plant and Stew
Photo by Emma Fishman, food styling by Kat Boystova, Prop Styling by Allie Wist

In high summer, when the New York City humidity feels oozy, like melted cheese on a patty, it’s icy jugs of this gazpacho that I crave. Spicy. Savory. Sweet. It’s all that and then some! Peak season melon, not unlike good tomatoes—juicy and tasting of the sun—is a logical supplement. Kimchi, full of sharp aromatics and a mild fizz, prevents the gazpacho from being too sweet. If you’re lucky enough to score some oi (cucumber) kimchi, sub that for the Napa cabbage. Cashews add a silky heft to the gazpacho with none of the stodginess that bread can sometimes bring. Cold mutes flavor, so season the gazpacho before chilling until it has the pucker of a salt and vinegar chip.—Shilpa Uskokovic

What you’ll need

Recipe information

  • Yield

    4 servings

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, plus more chopped for serving
¼ cup salted roasted cashews
1 medium Persian cucumber, coarsely chopped, plus more finely chopped for serving
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
3 Tbsp. (or more) red wine vinegar
Sliced scallions and toasted sesame seed oil (for serving)

Preparation

  1. Step 1

    Toss tomatoes, cantaloupe, kimchi, cashews, 1 cucumber, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Let sit at room temperature 1 hour to let flavors meld and for salt to draw out moisture from the vegetables.

    Step 2

    Transfer tomato mixture along with any liquid to a blender. Purée on medium-high speed until smooth. Strain through a fine-mesh sieve into a bowl; add vinegar and chill until very cold, at least 1 hour and up to 8 hours.

    Step 3

    Taste gazpacho just before serving and season with more vinegar and/or salt if needed. Divide among bowls or glasses; top with scallions, chopped kimchi, and finely chopped cucumber and drizzle a little oil over.

TagsCold SoupSoupSoup/StewTomatoVegetableHeirloom TomatoCantaloupeMelonFruitWatermelonSummerEasyMainSideDairy FreeGluten FreeRawVeganVegetarianLunchDinnerBon Appétit

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