Cook the Book: Kimchi Gazpacho with Shrimp

Name: Cook the Book: Kimchi Gazpacho with Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 4 servings Black pepper to taste; 118 milliliters peeled and roughly chopped seedless or Kirby cucumbers; 1 large clove garlic, center sprout removed; 237 milliliters kimchi with juice, finely diced, or less to taste; 237 milliliters cooked shrimp or shucked raw littleneck or Manila clams; 3 Tbsps rice vinegar, or to taste; 1 teaspoons salt; 4 servings Julienned scallion greens; 710 milliliters peeled, seeded, and roughly chopped ripe tomatoes

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.

Instructions

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.

Ingredients you will need

Cucumber

Tomato

Vinegar

Garlic

Kimchi

Pepper

Juice

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Green Onions

Tomato

Kimchi

Shrimp

Soup

Equipment you will use

Bowl

Ladle

Equipment

Blender

Bowl

Ladle

Ingredients

Servings:

4servings

Black pepper to taste 118milliliters

peeled and roughly chopped seedless or Kirby cucumbers 1large clove

garlic, center sprout removed 237milliliters

kimchi with juice, finely diced, or less to taste 237milliliters

cooked shrimp or shucked raw littleneck or Manila clams 3Tbsps

rice vinegar, or to taste 1teaspoons

salt 4servings

Julienned scallion greens 710milliliters

peeled, seeded, and roughly chopped ripe tomatoes

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.