How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kimchi Gazpacho With Clams?

You need 8 ingredients. The key ingredients include: 3 cups peeled, seeded and chopped ripe tomatoes (about 2 large), 1/2 cup kimchi (or more to taste) with juice, cut into small dice, 1/2 cup peeled and roughly chopped Kirby cucumber, 1 large clove garlic, center sprout removed, and more.

Is Kimchi Gazpacho With Clams suitable as seafood?

Yes, Kimchi Gazpacho With Clams falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Kimchi Gazpacho With Clams?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi Gazpacho With Clams Recipe

Name: Kimchi Gazpacho With Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups peeled, seeded and chopped ripe tomatoes (about 2 large); 1/2 cup kimchi (or more to taste) with juice, cut into small dice; 1/2 cup peeled and roughly chopped Kirby cucumber; 1 large clove garlic, center sprout removed; 2 to 3 tablespoons rice wine vinegar; Salt and ground black pepper to taste; 8 uncooked littleneck clams, shucked and diced; Minced or whole chives, for garnish

Try this homemade Kimchi Gazpacho With Clams recipe the whole family will love. Made with tomatoes, with juice, cucumber and clove garlic. Easy step-by-…

This Kimchi Gazpacho With Clams is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings, at about 83 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

3 cups peeled, seeded and chopped ripe tomatoes (about 2 large)
1/2 cup kimchi (or more to taste) with juice, cut into small dice
1/2 cup peeled and roughly chopped Kirby cucumber
1 large clove garlic, center sprout removed
2 to 3 tablespoons rice wine vinegar
Salt and ground black pepper to taste
8 uncooked littleneck clams, shucked and diced
Minced or whole chives, for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
83 kcal
Category
Seafood

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