Gazpacho + Fly By Jing Chili Garlic Noodle 

Fly By Jing sent me their Sichuan Knife‑Cut Noodles (spicy chili garlic noodles), and I immediately craved something refreshing—so why not cool it with a chilled soup?

Their noodle pack already contains the flavors, so it really packs a punch. To balance the heat, I whipped up this easy gazpacho recipe loaded with fresh ingredients—fresh tomatoes, red onion, bell peppers, cucumber, and more—perfect for summer days or any hot summer day!

Gazpacho and noodle combo was inspired by SebsCrispyClub!

Other Summer Recipes 🔆

• 🌞 Summer Heirloom Tomato Salad with Rebel Cheese
• Roasted Zucchini Pasta Shells and Peas Summer Salad (Gluten-Free)
• Easy Summer One Pot Miso Coconut Stew
• Summer Pesto Spaghetti With Sofrito Zucchini Recipe
• Summer Tomato Salad

Why You’ll Love This

• Dual sensation: refreshing Spanish gazpacho meets bold chili garlic sauce
• Effortless: throw everything in a food processor or blender—super quick
• Balanced flavors: soy sauce, brown sugar, worcestershire sauce in the noodles meet fresh sherry vinegar, extra‑virgin olive oil, and herbs in the soup
• Versatile: can be served as a starter, light lunch, or a full Mediterranean-Asian mashup
• Instagram-worthy: vibrant ripe tomatoes, cucumber, mint—makes a gorgeous recipe card

🛒 Ingredients

For the Gazpacho

• Fresh tomatoes – Use ripe heirloom or cherry tomatoes for maximum flavor and vibrant color
• Cucumber – Peeled and chopped for a cooling, crisp bite
• Red onion – Adds sharpness and depth to balance the sweetness of tomatoes
• Red bell pepper – Bright and slightly sweet, enhances the gazpacho’s color and texture
• Garlic – For a subtle pungent kick that enhances every fresh note
• Sherry vinegar – Offers a mild acidity that complements the raw vegetables
• Extra-virgin olive oil – Emulsifies the soup and adds a luscious mouthfeel
• Fresh herbs – Think mint and basil for a refreshing, aromatic finish
• Salt and pepper – Essential for balancing flavors and enhancing freshness

For the Noodles

• Fly By Jing Sichuan Knife-Cut Noodles – A chewy, bold noodle that comes packed with spicy, umami-rich flavor
• Chili garlic sauce – Already included in the noodle pack, for that signature Sichuan heat.

If making your own sauce (optional)

• Soy sauce – Adds salty, savory umami
• Brown sugar – A hint of sweetness to balance the spice
• Chili flakes or red pepper flakes – Optional, if you love extra heat

Garnish

• Green onion (scallions) – Thinly sliced for a fresh, peppery crunch
• Radish sprouts – Delicate with a peppery bite that adds freshness and flair
• Mint leaves – A cooling contrast to the spicy noodles and a burst of green on the plate

Directions

1. Blend the gazpacho
   • In a food processor, puree tomatoes, cucumber, red onion, red bell pepper, garlic, vinegar, and half the herbs until smooth.
   • Slowly stream in the olive oil to emulsify—this is your top tip! It gives a creamy texture and prevents the cold soup from separating.
   • Season with salt and freshly ground pepper. Chill in the fridge until serving.
2. Cook the noodles
   • Prepare according to the package directions.
   • Drain, reserving a tablespoon of cooking water.
   • Toss the noodles with the included chili garlic sauce, soy sauce, brown sugar, and a pinch of chili flakes or red pepper flakes. Add reserved water as needed to coat.
3. Assemble
   • Ladle chilled gazpacho into a large bowl or wide soup plate.
   • Nestle a mound of the spicy noodles in the center.
   • Garnish with sliced green onion, radish sprouts, and mint.

Variations & Substitutions

• Vegetable swap‑out: Use green pepper or orange bell pepper if red is unavailable.
• Vinegar options: Try red wine vinegar instead of sherry vinegar.
• Protein boost: Top with grilled shrimp, chicken, or tofu.
• Heat level: Dial up with extra chili flakes or a drizzle of chili garlic sauce.
• Thick or thin: Adjust thickness by adding fresh vegetable juice or reserved noodle water.

Top Tip

Hint: Always blend with extra‑virgin olive oil gradually for proper emulsification—this ensures your chilled soup doesn’t break, making for a silky, cohesive cold soup.

FAQ

Q: Can I make this ahead of time?
A: Absolutely. The gazpacho tastes even better after sitting for a few hours. Store noodles separately and assemble just before serving to keep textures fresh.

Q: Can I use a blender instead of a food processor?
A: Yes! A high‑speed blender works perfectly. Just chill the soup afterwards before emulsifying with olive oil.

Q: Is this a noodle dish or a soup?
A: It's both! A vibrant fusion of noodle dish and chilled soup—refreshing, satisfying, and full of flavor.

On a scorching summer day, this Spanish gazpacho meets spicy Fly By Jing noodles in a fun and delicious gazpachofusion. It’s bright, refreshing, with a kick—perfect for when you want fresh, bold flavors without turning on the stove. Serve this colorful, stunning meal at your next BBQ, dinner party, or solo lunch, and let the contrast of cool and spicy shine!

Enjoy your bowl—and leave a note on how you made it your own!