Gazpacho Tomato Naengmyeon

Method

1. Core the tomatoes and cut them into large chunks. Roughly chop about 60% of the cucumber, the bell pepper and the garlic and put everything in a blender with the cold water, vinegar, sugar, salt, soup soy sauce and half the olive oil. Blend for 1 min until completely smooth.

   Add in this stepRipe tomatoes 500 gCucumber 0.6Red bell pepper ½Garlic 1Cold water 240 mlRice vinegar 2 tbspSugar 2 tspSalt 1 tspKorean soup soy sauce (guk-ganjang) 2 tspExtra virgin olive oil 1½ tbsp

2. Pour through a fine sieve, pressing with a spoon to hold back seeds and skins. Taste: it should be clearly sweet, tangy and savoury. Chill in the freezer for 35 min, until slushy ice forms at the edges.

3. Bring water to the boil in a 14 cm pan, gently lower in the eggs on medium heat and cook for 10 min. Cool in cold water, peel and halve.

   Add in this stepEggs 1

   medium heat

4. Cut the remaining cucumber into fine 5 cm matchsticks and the peeled pear into thin strips.

   Add in this stepCucumber 0.4Asian pear (nashi) 60 g

5. Bring plenty of water to the boil in a 22 cm pot, loosen the noodles into it on high heat and cook for 1 min. Rub them under cold water to wash off the starch, rinse in iced water and squeeze out the water.

   Add in this stepFresh naengmyeon noodles (refrigerated) 320 g

   high heat

6. Twist the noodles into chilled bowls and pour over the tomato broth with the ice cubes. Top with the cucumber, pear and egg, tear the basil over and finish with a swirl of the remaining olive oil.

   Add in this stepIce cubes 5Basil leaves 6Extra virgin olive oil 1½ tbsp