Adapted from Cooking Without Borders by Anita Lo with Charlotte Druckman
Lo recommends serving the chilled soup the day you prepare it, because the tomatoes tend to ferment if the soup sits longer. I can attest to the truth of this. I ate the gazpacho for a few days, and by the last day, the tomato puree was a citizen of fermentation nation. You could make this more substantial by adding cooked shrimp or raw clams. Your call.
- Bring a medium saucepan filled with water to a boil. Fill a large bowl with ice and water. Core the tomatoes and cut a shallow “x” in the base of each. Add the tomatoes to the boiling water and cook until the skin at the cut section begins to pull away from the flesh, about 30 seconds. Transfer the tomatoes to the bowl of ice water. When cool, remove them and peel away the skin. Halve the tomatoes crosswise and squeeze to remove the seeds. Roughly chop the tomato flesh.
- Add the tomato flesh, cucumbers, and garlic to a blender, and process until very smooth. In a large bowl, combine the kimchi and vinegar, then add the tomato puree. Season to taste with salt and pepper.
- Chill until quite cold. Serve garnished with the sliced scallion greens.
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.