Corn, Tomato, Pepper, and Cucumber Gazpacho
  Serve Gazpacho in shooters for a crowd!

Serve Gazpacho in shooters for a crowd!

In the winter, I love tomato soup. In the summer, I love tomato soup. 

Wait...while that's true, it's not entirely true. 

I love tomato soup during the spring and summer, but I love a chilled tomato soup.

What happened one day is I bought a bunch of fresh corn.

Then, you see what happened was... the next day my husband bought a bunch of fresh corn.

And then we had too much. And I hate wasting. Therefore....

 

 

I made a Corn, Tomato, Pepper, and Cucumber Gazpacho.

And it's better the second day, because the flavors get all up in each others business.

You're welcome.

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Corn, Tomato, Pepper, and Cucumber Gazpacho

Serves 6 lunch portions, or 12-15 if just serving in little shooters for a party.

Shopping List

  • 3 ears of corn, corn removed, and cooked (You can just boil them for about 5 minutes and that should do the trick)
  • 12 ounces of cherry tomatoes
  • 1 english cucumber, peeled, deseeded, and chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, deseeded, membrane removed, and chopped
  • 1.5 cups of crushed tomatoes from a can
  • 1/2 cup of water
  • 3 limes, juiced
  • 1/2 cup of parsley
  • 1 tbsp of olive oil
  • Kosher salt and pepper to taste

Method

Are you ready for this?

Puree all ingredients in a food processor or powerful blender and serve chilled. I suggest making this a day in advance!

  Serve gazpacho with a dollop of greek yogurt or creme fraiche.

Serve gazpacho with a dollop of greek yogurt or creme fraiche.