Kimchi Gazpacho With Clams

Ingredients

• 3 cups peeled, seeded and chopped ripe tomatoes (about 2 large)
• ½ cup kimchi (or more to taste) with juice, cut into small dice
• ½ cup peeled and roughly chopped Kirby cucumber
• 1 large clove garlic, center sprout removed
• 2 to 3 tablespoons rice wine vinegar
• Salt and ground black pepper to taste
• 8 uncooked littleneck clams, shucked and diced
• Minced or whole chives, for garnish

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams cholesterol; 66 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 to 16 servings

Preparation

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.

30 minutes