Kimchi Gazpacho With Clams Recipes

KIMCHI GAZPACHO WITH CLAMS

Steps:

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

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

KIMCHI GAZPACHO WITH CLAMS

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.

GOCHUJANG GAZPACHO WITH LITTLENECK CLAMS

Steps:

• Steam the clams and chop the vegetables: In a skillet, add the clams and ½ cup water. Cover and turn heat to high. Steam just until the shells pop open, then chill. Meanwhile, core and chop the tomatoes, peel and chop the cucumber, and add to a food processor. Chop the onion, pepper, and garlic, and add to the food processor. Pulse to combine and just break down the vegetables (you want a chunky texture).
• To the chopped vegetables, add the gochujang, orange zest and juice, lemon juice, sherry vinegar and salt and pulse to combine. Taste to adjust seasoning, then add lemon juice and salt as needed. Add freshly chopped parsley and dill. Pulse again while slowly drizzling in olive oil. Check again for seasoning, add freshly ground black pepper to taste, and chill about 1 hour. (Note: Gazpacho needs to be chilled for 1 hour before serving.)
• Assemble and serve: Ladle chilled gazpacho into a serving bowl. Garnish with chilled (shelled) clams, reserved clam juice, olive oil, mint, and sea salt. Serve immediately.

KIMCHI SOUP WITH TOFU AND CLAMS

Steps:

• Heat oil in a 4-6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3-5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8-10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
• Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
• Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5-7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1-2 minutes. Taste and season with salt if needed.
• Divide soup and clams among bowls. Top with scallions.