KIMCHI GAZPACHO WITH CLAMS

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KIMCHI GAZPACHO WITH CLAMS image

Categories     Appetizer

Yield 12-16 Servings

Number Of Ingredients 8

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.

Steps:

  • 1. In a blender, purée tomatoes, kimchi, cucumber and garlic. Season with vinegar, salt and pepper. Chill. 2. To serve, divide chilled soup among shot glasses or espresso cups. Garnish with chopped clams and chives.

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