Ingredients

• 2 cups diced ripe tomato, divided
• 1/2 cup chopped peeled seedless cucumber, divided
• Zest and juice of 1 orange
• 2 garlic cloves, chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped yellow bell pepper
• 2 tablespoons gochujang (Korean hot pepper paste)
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons Sherry vinegar
• 1 teaspoon grated peeled ginger
• 1/4 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped mint

Instructions

1. Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
2. Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
3. Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.