Nuoc Cham Gazpacho

Ingredients

• 3 scallions
• 1–2 medium red Fresno chiles
• 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
• 1 tsp. sugar
• 3 Tbsp. fish sauce
• 1 Tbsp. toasted sesame oil, plus more for drizzling
• Sesame seeds (for serving)

Steps

1. Remove dark green parts from 3 scallions and thinly slice; set aside. Coarsely chop white and pale green parts. Cut a few thin slices off 1 medium red Fresno chile and set slices aside for serving.
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, and 1 tsp. sugar in a medium bowl to combine. Let sit 30 minutes for tomatoes and cucumber to release some of their liquid.
3. Transfer tomato mixture to a blender and add 3 Tbsp. fish sauce, 1 Tbsp. toasted sesame oil, and remaining 1 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.
4. To serve, ladle gazpacho among bowls. Top with sesame seeds and reserved dark green scallion parts and chile slices; lightly drizzle with oil.