-
Total Time
35 mins (plus 1 hour chill time)
A classic Vietnamese dipping sauce, nuoc cham is equal parts savory, sour, spicy, and sweet thanks to a mix of fish sauce, lime juice, fresh chiles, and sugar. Here you’ll blend those same flavors into a cold gazpacho base, playing up the natural sweetness of ripe heirloom tomatoes. To help emulsify the mixture, sesame oil stands in for the traditional olive oil, providing nutty balance and helping to curb the heat.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
-
Blender
$45 At Amazon
-
Fine Mesh Strainer With Arms
$17 At Amazon
-
Citrus Juicer
$15 At Amazon
-
Medium Bowl
$17 At Amazon
Ingredients
4 servings
Step 1
Remove dark green parts from3 scallionsand thinly slice; set aside. Coarsely chop white and pale green parts. Cut a few thin slices off1 medium red Fresno chileand set slices aside for serving.
Step 2
Toss white and pale green parts of scallions,2 lb. heirloom tomatoes, coarsely chopped,½ large English hothouse cucumber, peeled, seeds removed, coarsely chopped,1 garlic clove, finely grated,¼ cup fresh lime juice,2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and1 tsp. sugarin a medium bowl to combine. Let sit 30 minutes for tomatoes and cucumber to release some of their liquid.
Step 3
Transfer tomato mixture to a blender and add3 Tbsp. fish sauce,1 Tbsp. toasted sesame oil, and remaining1 or 2 medium red Fresno chiles(depending on your heat preference). Blend until smooth, then strain through a mesh sieve into an airtight container. Cover and chill until cold, at least 1 hour and up to 1 day.
Step 4
To serve, ladle gazpacho among bowls. Top withsesame seedsand reserved dark green scallion parts and chile slices; lightly drizzle with oil.
Leave a Review
