Yes, you read that correctly. Kimchi. Gazpacho. Oyster shooters. Kraken Sauce. It sounds like a mouthful, and it is.
We all know gazpacho is a cool dish, literally. But the coolest thing about gazpacho is that its origins and evolutions offer some of the wildest developments in global gastronomy. This is the culinary historian’s dream thesis in soup form. The earliest mentions of gazpacho come from the southernmost region of the Iberian Peninsula, brought by Roman roadbuilders after conquering present-day Spain.
The word gazpacho is derived from the Arabic word for ‘soaked bread,’ with the earliest renditions being a blended soup consisting mostly of water, vinegar, olive oil, garlic, and yes – soaked stale bread. Centuries later, during the Spanish conquests of the Americas, tomatoes and peppers were added to mix, intensifying its vibrant vegetal allure as well as adding an extra continent to its ever-expanding sphere of influence.
There are no hard rules with gazpacho, so Lani and I wanted to take it to new heights (or depths) and do what we do best – make it fishy.
We use fish sauce and kimchi as a way to add some body as well as a fermented component to our gazpacho. Plus, now we get to say that this dish has fully circumnavigated the world.
And of course, we would be remiss not to add an oyster upgrade whenever possible. For our gazpacho, we love to top with the local oysters out of Tomales Bay, either Miyagis or Sweetwaters, but really any good ol’ bivalve will do. Finally, don’t forget to amplify this oceanic delight with a healthy dollop of Kraken Sauce.
You'll need a blender, an oyster shucker, and a gaggle of small serving bowls.
For the gazpacho
Makes enough for 18 oyster shooters, or 4-6 larger appetizer portions.
- 3 cups diced heirloom tomatoes (those end-of season green ones work too)
- 1 cup kimchi, with juice
- 1 cup peeled cucumbers, roughly chopped
- 3 cloves garlic
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon honey or agave nectar (optional)
- Salt and pepper to taste
For serving
- Raw oysters
- Scallions
Instructions
- Put all the gazpacho ingredients into the blender.
- Shuck oysters, reserving oyster liquor. Store in the fridge until ready to serve.
- Add oyster liquor into the blender with the other ingredients. Blend to your desired texture. Taste and adjust seasonings. Add sea salt and pepper.
- Divide loosely across shot glasses, small bowls, jars, or whatever you’ve got.
- Garnish each with an oyster, a dollop of Kraken Sauce, and chopped scallions.
- Cheers and slurp!
This recipe originally appeared in the Fall 2023 issue of The Big Spooner, our club newsletter.
