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Picture of Kimchi-Melon Gazpacho
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1504 kcal 75 %
  • Fat 93 g 143 %
  • Saturated 34 g 172 %
  • Carbs 62 g 21 %
  • Fiber 11 g 45 %
  • Protein 104 g 209 %
  • Cholesterol 281 mg 94 %
  • Sodium 2872 mg 120 %
  • Calcium 330 mg 33 %
  • Magnesium 252 mg 60 %
  • Potassium 3915 mg 83 %
  • Iron 13 mg 72 %
  • Zinc 19 mg 172 %
  • Phosphorus 1171 mg 167 %
  • Vitamin A 803 µg 89 %
  • Vitamin C 170 mg 189 %
  • Thiamin (B1) 1 mg 47 %
  • Riboflavin (B2) 1 mg 89 %
  • Niacin (B3) 28 mg 175 %
  • Vitamin B6 3 mg 250 %
  • Folate equivalent (total) 220 µg 55 %
  • Vitamin B12 8 µg 314 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 2 mg 13 %
  • Vitamin K 234 µg 195 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi-Melon Gazpacho

Ingredients

  • 1 lb. ripe red tomatoes, preferably heirloom or beefsteak, coarsely chopped
  • 1 lb. cantaloupe or watermelon, rind and seeds removed, flesh coarsely chopped
  • 1 cup Napa cabbage kimchi, plus more chopped for serving
  • ¼ cup salted roasted cashews
  • 1 medium Persian cucumber, coarsely chopped, plus more finely chopped for serving
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
  • 3 Tbsp. (or more) red wine vinegar
  • Sliced scallions and toasted sesame seed oil (for serving)

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