"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Corn Gazpacho - Sheila Lukins Celebrate Cookbook Recipe

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This recipe for Sweet Corn Gazpacho - Sheila Lukins Celebrate Cookbook, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Salem

Category:
Category:

Ingredients:  
Ingredients:  
Sweet Corn Gazpacho

1.5 cups fresh cooked or frozen corn kernals (can substitute 1 can nibblets)
1.5 cups diced ripe tomatoes
1.5 cups diced peeled hothouse cucumber (1/4 inch dice)
1.5 cups diced yellow bell peppers (1/4 inch dice)
2/3 cup diced red onion
2.5 cups V8 tomato juice
cup red wine vinegar
6 T Canola or light oil
tsp sugar
3 dashes Tobasco sauce
Salt and freshly ground black pepper to taste
1/3 cup finely slivered Basil or cilantro
1 chopped fresh jalepeno (optional)

Directions:
Directions:
Place the tomato, cucumber, bell pepper and onion in a large bowl. Add tomatoe juice, vinegar, oil, sugar, Tobasco sauce and salt and pepper. Mix well

Transfer half of the mixture to a blender or food processor and coarsely puree, pulsing the machine on and of. Return the puree to the bowl and stir to combine. Adjust the seasonings, if necessary, and stir in the corn kernels.

Refrigerate for 4-6 hours before serving.

To serve place about 1 cup of the soup in each of six shallow bowls. Garnish with basil(cilantro) slivers and a nasturtium blossum, if desired.

Option for appetizer add a splash of vodka!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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