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
Directions
- 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.
