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Sweet Corn Gazpacho Recipe

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This recipe for Sweet Corn Gazpacho is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups fresh sweet corn kernels (from about 3 ears), lightly blanched
1 1/2 cups diced ripe tomatoes (1/4" dice)
1 1/2 cups diced peeled seedless cucumber (1/4" dice)
1 1/2 cups diced yellow bell peppers (1/4" dice)
2/3 cup diced red onion (1/4" dice)
2 1/2 cups tomato juice
1/2 cup red wine vinegar
6 Tbsp extra-virgin olive oil
1/2 tsp sugar
3 dashes Tabasco sauce
Salt and fresh ground pepper to taste
1/3 cup finely slivered fresh basil leaves
sour cream or Greek yogurt (optional)
Directions:
Directions:
Bring a pot of water to a boil over high heat, add the corn and cook for 1 minute. Drain corn in a colander, rinse with cold water to stop the cooking and set the colander aside to drain. Place the tomatoes, cucumber, bells peppers and onion in a large bowl. Add the tomato juice, vinegar, olive oil, sugar, Tabasco sauce, salt and pepper. Mix well. Transfer one half of the mixture to a blender or food processor and coarsely puree, pulsing the machine on and off. Return the puree to the bowl and stir to combine. Adjust seasoning, if necessary, and stir in the corn kernels. Refrigerate for 4 to 6 hours before serving. Serve in shallow bowls and garnish with basil slivers and, if desired, a dollop of sour cream or Greek yogurt. Makes 6 servings

 

 

 

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