Kimchi Gazpacho with Shrimp

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Recipe bysarahnaree

Categories:
- kimchi
- Seafood
- Shrimp

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Ingredients:

3 cups peeled, seeded, and roughly chopped ripe tomatoes
1/2 cup peeled and roughly chopped seedless or Kirby cucumbers
1 large clove garlic, center sprout removed
3 tablespoons rice vinegar, or to taste
1 cup kimchi with juice, finely diced, or less to taste
1/2 teaspoon salt
Black pepper to taste

To Serve:
1 cup cooked shrimp or shucked raw littleneck or Manila clams
Julienned scallion greens

Put the tomatoes, cucumber, and garlic in a blender and process until smooth.
In a separate bowl, add the blended ingredients to the kimchi with its juice, the vinegar, salt, and pepper. Cover and refrigerate until chilled.
Ladle into chilled serving bowls, garnish with the shrimp and scallion greens, and serve. The soup is best served the same day it’s made, as the kimchi will eventually cause the tomatoes to ferment.

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Reprinted with permission from Stewart, Tabori & Chang via Baltzco.