Kimchi Gazpacho With Clams

• 3 cups peeled, seeded and chopped ripe tomatoes (about 2 large)
• 1/2 cup kimchi (or more to taste) with juice, cut into small dice
• 1/2 cup peeled and roughly chopped Kirby cucumber
• 1 large clove garlic, center sprout removed
• 2 to 3 tablespoons rice wine vinegar
• Salt and ground black pepper to taste
• 8 uncooked littleneck clams, shucked and diced
• Minced or whole chives, for garnish

1. In a blender, puree tomatoes, kimchi, cucumber and garlic.
2. Season with vinegar, salt and pepper.
3. Chill.
4. To serve, divide chilled soup among shot glasses or espresso cups.
5. Garnish with chopped clams and chives.

tomatoes, with juice, cucumber, clove garlic, rice wine vinegar, salt, littleneck clams, chives

Taken from cooking.nytimes.com/recipes/8820 (may not work)