Kimchi is considered a potent superfood due to the fermentation process, which makes it rich in gut-friendly bacteria. It’s also rich in vitamins A and B and minerals such as calcium and iron. Gazpacho is best made the day before serving as its red colour intensifi es and the flavours have time to settle
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 223 |
| Fat | 14.8g |
| Saturates | 2.2g |
| Protein | 4.1g |
| Carbs | 24g |
| Sugars | 11.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the capsicum directly on a gas flame. Char evenly until blackened and soft. Alternatively, roast in an oven at 200°C, gas mark 6, for 15-20 minutes.
Once charred, place the capsicum in a bowl and cover with cling fi lm (this makes it easier to remove the skin). Leave it to sweat for 10 minutes, or until cool enough to handle. Peel off the skin and remove the seeds.
Peel the garlic and onion. Juice the lemon.
Place the capsicum and the rest of the ingredients in a blender. Blitz until smooth. Strain through a fine sieve and adjust the seasoning, if required.
Serve in bowls, topped with extra kimchi and fresh coriander.
