We know what you’re thinking: Cantaloupe and kimchi? Really? The answer is a wholehearted yes. The vegetal sweetness of the cantaloupe mellows the fermentation-driven umami of the kimchi into something unique and wonderful. And the microbiotic benefits of the kimchi make it good for you, too. This gazpacho recipe is best-served ice cold.
Kimchi Melon Gazpacho Recipe
1/2 cantaloupe, diced
1 cucumber, peeled and diced
4 beefsteak tomatoes, diced
1 jalapeño, seeded and chopped
1/2 red onion, diced
1 clove garlic
1 tsp sherry vinegar
1/2 cup store-bought kimchi
1/4 cup water
Salt and pepper to taste
- In a blender, add all the ingredients together and blend until everything becomes a very smooth purée.
- Chill for at least 1 hour.
- Garnish with extra cucumber and kimchi and drizzle with good olive oil.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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