Got Corn? Try Corn Gazpacho

Hi. My name is Cindy and I’m a sweet corn addict. You’ll find me with a cob of corn in my mouth and a butter moustache at picnics, BBQs and even the dinner table.

I’m spoiled living here where fresh picked corn is everywhere. We have farm stands, corn sheds, pick your own and farmer’s markets.
I admit I get to the point in summer where corn almost equals zucchini in abundance. Not because corn grows so fast but I keep buying it! Tomatoes too! Now wait. Let’s leave tomatoes out of this for now! On second thought, let’s leave them in there. In some Corn Gazpacho!

Corn Gazpacho at the Cook-Off

Corn Gazpacho with Fiery Lime Croutons

Serves 4
Homemade croutons with Tabasco and Lime give this sweet gazpacho zing!
Ingredients

• 3 cups fresh corn, blanched or 3 cups frozen plus 2 tablespoons
• 1 1/2 cups fresh tomatoes, peeled, plus 1 tablespoon
• 3 tablespoons onion, chopped plus 1 tablespoon
• 1/2 cup red bell peppers, chopped plus 1 tablespoon
• 1/2 cup green bell peppers, chopped plus 1 tablespoon
• 1/2 cup cucumber, peeled and seeded plus 1 tablespoon
• 1 cup V-8 or vegetable juice
• salt and pepper to taste
• 5 teaspoons Tabasco or hot sauce, divided
• 2 slices bread, cut into small squares or 1/2 cup stuffing cubes
• 1/4 cup salted butter, softened
• 1/2 teaspoon lime juice

Directions

Gazpacho
Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Pour into serving bowls and chill for about an hour.
Preheat oven to 300 degrees.
Croutons
Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
While bread is toasting, mix softened butter, 2 teaspoons Tabasco and lime juice together.
Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
Garnish the bowls of gazpacho with reserved vegetables. Add croutons. Serve.

Got Corn? Try Corn Gazpacho

 

Print

Author: Cindy Kerschner

Ingredients

• 3 cups fresh corn, blanched or 3 cups frozen plus 2 tablespoons
• 1½ cups fresh tomatoes, peeled, plus 1 tablespoon
• 3 tablespoons onion, chopped plus 1 tablespoon
• ½ cup red bell peppers, chopped plus 1 tablespoon
• ½ cup green bell peppers, chopped plus 1 tablespoon
• ½ cup cucumber, peeled and seeded plus 1 tablespoon
• 1 cup V-8 or vegetable juice
• salt and pepper to taste
• 5 teaspoons Tabasco or hot sauce, divided
• 2 slices bread, cut into small squares or ½ cup stuffing cubes
• ¼ cup salted butter, softened
• ½ teaspoon lime juice

Instructions

1. Directions
2. Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
3. Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Pour into serving bowls and chill for about an hour.
4. Preheat oven to 300 degrees.
5. Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
6. While bread is toasting, mix softened butter, 2 teaspoons Tabasco and lime juice together.
7. Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
8. Garnish the bowls of gazpacho with reserved vegetables. Add croutons. Serve.

Wordpress Recipe Plugin by EasyRecipe

3.2.1215