Hot days, cool soup! Kimchi Gazpacho

Here in the Pacific Northwest, the hot summer days are holding on - which means we've put off cooking over a hot stove. But what about that last big bowl of garden tomatoes you just harvested? Look no further, we've got Julie's Blender Gazpacho recipe to solve your problems!

10 cherry tomatoes, or 1 large tomato
1 stalk celery, chopped
1/2 medium cucumber, peeled and roughly chopped
1/2 medium red bell pepper, chopped
1/2 cup water
1/2 cup of Firefly Kimchi
Juice of 2 small limes (about 2 to 3 tablespoons)
1/4 cup fresh cilantro
1 tsp fresh jalapeno, chopped
1 to 2 teaspoons honey
Pinch of salt and finely ground black pepper

Put all the ingredients in a blender and whirl until smooth. Eat right away! 

Makes 2-3 servings.

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