Recipe
Somen with Gazpacho-Style Sauce
Serves：2 Servings
Ingredients
| HANDA Somen | 2 bundles(200g) |
|---|---|
| AExtra Virgin Olive Oil | 3 tbsp |
| Tomato (cherrry or midium size) | 200g |
| AWhite wine vinegar | 1.5~2 tsp |
| Red bell peper | 50g |
| ASalt | 1/2 tsp |
| Cucumber | 50g |
| APepper | a pinch |
| Red Onion | 30g |
| Water | 80㏄ |
| Green bell pepper | 10g |
| Cumin powder | to taste |
| Garlic | 1/2 clove |
| Salt & Pepper | to taste |
| Baguette | 3㎝ |
| Extra Virgin Olive Oil | to taste |
| flat-leaf parsley | a pinch |
| Black pepper | to taste |
Directions
- Chop the tomatoes, red bell pepper, cucumber, green bell pepper, and red onion into pieces that will blend easily. Remove the seeds from the red bell pepper. Mince the garlic.
- In a large bowl, combine ①, torn baguette pieces, and (a). Mix well and marinate in the fridge for 30 minutes to 1 hour to allow the flavors to meld. (You can marinate overnight if preferred.)
- After marinating, transfer ② and any remaining marinade to a blender. Add a bit of water and blend until smooth. If necessary, blend in two batches. Once blended, transfer to a bowl and season with additional cumin powder, salt, and black pepper, to taste.
- Boil a large pot of water and cook the somen noodles for 4-5 minutes. Once cooked, rinse the noodles under cold running water or soak them in ice water to cool quickly. Drain well.
- Add the cooked somen to ③ and toss gently to combine. Serve in bowls. Top each bowl with freshly chopped flat-leaf parsley, a drizzle of extra virgin olive oil, and a sprinkle of black pepper. Serve chilled.
Tips
For the best flavor, use cherry tomatoes or baby tomatoes, which are sweet and have a rich, concentrated taste. Chill the gazpacho sauce in the fridge for an extra boost of flavor—cold gazpacho is even more delicious! Be sure to thoroughly chill the somen noodles and drain any excess water before mixing them with the gazpacho sauce for the perfect texture.
