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Gochujang Gazpacho

['2 cups diced ripe tomato, divided', '1/2 cup chopped peeled seedless cucumber, divided', 'Zest and juice of 1 orange', '2 garlic cloves, chopped', '2 tablespoons finely chopped red onion', '2 tablespoons finely chopped yellow bell pepper', '2 tablespoons gochujang (Korean hot pepper paste)', '2 tablespoons chopped fresh dill', '2 tablespoons chopped fresh parsley', '2 tablespoons fresh lemon juice', '2 tablespoons Sherry vinegar', '1 teaspoon grated peeled ginger', '1/4 teaspoon sea salt', '1/4 cup extra-virgin olive oil', '2 tablespoons chopped mint']

Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.

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