Photo by Chelsea Kyle, food styling by Rhoda Boone
Recipe information
Total Time
30 minutes
Yield
Serves 2
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
Do Ahead
Step 3
Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.