Ingredients
- SpinneysFOOD Red Capsicum 1
- Garlic 2 cloves
- Red onion 1 small
- Lemon 1
- SpinneysFOOD Ripe Roma Tomatoes 4
- SpinneysFOOD Organic Cucumbers 4
- SpinneysFOOD Fresh Parsley 2 tbsp
- Gochujang 1 tbsp
- Kimchi 40g, plus extra for serving
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- Red grape vinegar 2 tbsp
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Black Pepper ¼ tsp
- SpinneysFOOD Fresh Coriander A handful
Nutrition (Per serving)
- Calories 223
- Fat 14.8g
- Saturates 2.2g
- Protein 4.1g
- Carbs 24g
- Sugars 11.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Kimchi gazpacho
Korean 10 Mins Prep · 20 Mins Cook
- Place the capsicum directly on a gas flame. Char evenly until blackened and soft. Alternatively, roast in an oven at 200°C, gas mark 6, for 15-20 minutes.
- Once charred, place the capsicum in a bowl and cover with cling fi lm (this makes it easier to remove the skin). Leave it to sweat for 10 minutes, or until cool enough to handle. Peel off the skin and remove the seeds.
- Peel the garlic and onion. Juice the lemon.
- Place the capsicum and the rest of the ingredients in a blender. Blitz until smooth. Strain through a fine sieve and adjust the seasoning, if required.
- Serve in bowls, topped with extra kimchi and fresh coriander.