Cook The Book: Kimchi Gazpacho With Shrimp 

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.