Gazpacho Recipe by Anna Lee

To tell you the truth, cooking was the last thing on my mind. It was a blisteringly hot early July day, the start of Korea's infamous monsoon season. The air was punishingly humid, the houseplants looked near-death, and my two hard-working fans were failing to stir up even a decent breeze. For the 47th time I wondered why-oh-why we had thought we could make it through the summer in our new house without an air conditioner.

Another "ding!" in my inbox. A flurry of emails was going back and forth among some friends regarding our potluck lunch in two days. "I'm bringing curry udon!" piped one. "I'm making mapo tofu!" chirped another, from enviably air-conditioned luxury south of the river. "What will you make?"

My mind drew a blank. I didn't want to go near the stove. I didn't even want to look at it.
But then another e-mail popped into my inbox, this one from a dear friend that I hadn't seen in ages. We rarely find the time to meet because she lives about 2 hours outside of Seoul, on a farm in Jecheon (제천). Her note instantly brought a smile.

How r u ? ^^Our farm has many vegetables.These days we have lots of organic tomatoes.I want to send you tomatoes.... ^^May I have your address?

Aaahh.... I thought, mentally savoring the juices. Gazpacho!
When 5 kilograms of luscious, vine-ripened tomatoes arrived by messenger the next day, this delicious summer-weather soup was the first thing on the menu. I like mine nice and chunky, so I reduce the tomato juice, stay away from the blender and use extra tomatoes.
Gazpacho Ingredients

3 humongous organic tomatoes, cored, seeded and diced
2 green bell peppers, cored, seeded and diced
2 small cucumbers, peeled, seeded and diced
1/2 onion, minced2 garlic cloves, pressed
2 teaspoons salt
1/4 cup vinegarground black pepper to taste
2 cups tomato juicea handful of ice cubes
extra virgin olive oil
Combine the tomatoes, bell peppers, cucumbers, onion, garlic, salt, vinegar and black pepper in a bowl
Add tomato juice and ice cubes. Gently mix it all up. Cover with plastic wrap and refrigerate at least 3 hours
Serve cold, drizzled with extra virgin olive oil.


Anna Lee / Annamatic is a designer with 8 years experience designing for print and web. When not designing, she make things and go places.

She is a NYC native currently living in a traditional Korean house in Seoul, with her husband and a few wilting houseplants.

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