There are times when a chef’s fridge holds more condiments than fresh food, and one staple for us is a large jar of kimchi. The light spiciness of kimchi combines with refreshing melon for a gazpacho with special character.
Serves 4
1 pound tomatoes, roughly chopped
1 pound cantaloupe, roughly chopped
¼ cup salted and roasted cashews
1 medium Persian Cucumber, roughly chopped
2 teaspoons salt
¼ teaspoon sugar
3 tablespoons red wine vinegar
1 cup kimchi, thinly sliced
Fresh parsley leaves and extra, small-diced cucumber for garnish
Place tomatoes, cantaloupe, cashews and cucumber in a medium bowl; add salt, sugar and vinegar and toss to combine. Allow to sit for 30 minutes to 1 hour. Add mixture to a blender and blend until smooth. Strain the blended mixture into another container and place in the fridge until cold, about 1 hour or more. Portion gazpacho into bowls; top with kimchi, cucumber, and parsley from the garden
Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden. www.CCKdallas.com
