Cook The Book: Kimchi Gazpacho With Shrimp 

• 3 cups peeled, seeded, and roughly chopped ripe tomatoes
• 1/2 cup peeled and roughly chopped seedless or Kirby cucumbers
• 1 large clove garlic, center sprout removed
• 1 cup kimchi with juice, finely diced, or less to taste
• 3 tablespoons rice vinegar, or to taste
• 1/2 teaspoon salt
• Black pepper to taste
• 1 cup cooked shrimp or shucked raw littleneck or Manila clams
• Julienned scallion greens

1. Put the tomatoes, cucumber, and garlic in a blender and process until smooth. In a separate bowl, add the blended ingredients to the kimchi with its juice, the vinegar, salt, and pepper. Cover and refrigerate until chilled.
2. Ladle into chilled serving bowls, garnish with the shrimp and scallion greens, and serve. The soup is best served the same day it's made, as the kimchi will eventually cause the tomatoes to ferment.

tomatoes, cucumbers, clove garlic, rice vinegar, salt, black pepper, shrimp, scallion greens

Taken from www.seriouseats.com/recipes/2011/10/kimchi-gazpacho-with-shrimp-recipe.html (may not work)