Kimchi Gazpacho With Clams
Published August 29, 2006
John Lei for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups peeled, seeded and chopped ripe tomatoes (about 2 large)
½ cup kimchi (or more to taste) with juice, cut into small dice
½ 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
Nutritional analysis per serving (12 to 16 servings)
2 grams carbs; 2 milligrams cholesterol; 17 calories; 1 gram fiber; 126 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, purée tomatoes, kimchi, cucumber and garlic. Season with vinegar, salt and pepper. Chill.
- Step 2
To serve, divide chilled soup among shot glasses or espresso cups. Garnish with chopped clams and chives.
Private Notes
Comments
Suggest you start out with a bit less kimchi, as different batches or jars can differ significantly in strength. You can always add more after tasting. With some, even the added garlic clove might be too much. The clams are such a fun garnish. Next time, a friend suggests, a beautiful small whole oyster!
This is SO good! The kimchi really adds a great flavor. I found the clam garnish unnecessary (and very difficult to personally shuck!). I've made this a few times now, and I just liberally garnish with chives. Everyone loves it!
It’s a wonderful base recipe with lots of room for diversion. I enjoy adding a whole raw jalapeño for a little spicy kick. The clams are essential not just for flavor, but also to diversify the texture. Definitely save all the clam liquor after shucking and add for a briny awesomeness.
This is SO good! The kimchi really adds a great flavor. I found the clam garnish unnecessary (and very difficult to personally shuck!). I've made this a few times now, and I just liberally garnish with chives. Everyone loves it!
Add fresh basil to garnish