Cook the Book: Kimchi Gazpacho with Shrimp
Cook the Book: Kimchi Gazpacho with Shrimp is a gluten free, dairy free, and primal soup. This recipe serves 4. One serving contains 35 calories, 2g of protein, and 0g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up rice vinegar, salt, tomatoes, and a few other things to make it today. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes approximately 15 minutes.
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.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Kimchi works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Birichino Jurassic Park Vineyard Old Vines Chenin BlancThe 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.