Cook the Book: Kimchi Gazpacho with Shrimp

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.

Instructions

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. 
Ingredients you will need
CucumberCucumber
TomatoTomato
VinegarVinegar
GarlicGarlic
KimchiKimchi
PepperPepper
JuiceJuice
SaltSalt
Equipment you will use
BlenderBlender
BowlBowl
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. 
Ingredients you will need
Green OnionsGreen Onions
TomatoTomato
KimchiKimchi
ShrimpShrimp
SoupSoup
Equipment you will use
BowlBowl
LadleLadle
DifficultyNormal
Ready In15 m.
Servings4
Health Score40
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