Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Serves 2

　　2 cups diced ripe tomato, divided

　　1/2 cup chopped peeled seedless cucumber, divided

　　Zest and juice of 1 orange

　　2 garlic cloves, chopped

　　2 tablespoons finely chopped red onion

　　2 tablespoons finely chopped yellow bell pepper

　　2 tablespoons gochujang (Korean hot pepper paste)

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh parsley

　　2 tablespoons fresh lemon juice

　　2 tablespoons Sherry vinegar

　　1 teaspoon grated peeled ginger

　　1/4 teaspoon sea salt

　　1/4 cup extra-virgin olive oil

　　2 tablespoons chopped mint

　　

Step 1

Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.

　　

Step 2

Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.

　　

Do Ahead

Step 3

Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.

　　Cooks' Note

　　You can find gochujang at Asian food markets or online.