Spicy Corn and Bean Gazpacho |
Author: Nicole
- 4 ears of sweet corn
- 2 pints sweet yellow or orange cherry tomatoes
- 1 yellow bell pepper, quartered
- 1 small shallot, quartered
- 1 medium garlic clove
- 1 jalapeño pepper, seeds removed and quartered
- 1 teaspoon sea salt
- 1 15.5 ounce can Great Northern white beans, drained and rinsed
- ¼ cup sherry vinegar
- ¼ cup extra virgin olive oil plus more for drizzling
- 1 tablespoon freshly squeezed lemon juice (~ ½ lemon)
- Garnish: fresh chives and/or basil, chopped plus a drizzle of good quality extra virgin olive oil and freshly ground pepper
- Shuck corn and remove kernels using a knife or corn stripping tool. You should have about 1-1/2 cups of kernels plus juice.
- Place all ingredients (except chives and/or basil for garnish) and a bowl and stir. Let sit for 30 minutes.
- Transfer to a food processor, blender or Vitamix and blend until smooth – about two minutes.
- Transfer to container and refrigerate for a few hours (or overnight) for flavors to develop.
- Remove from refrigerator 30 minutes before serving.
- Garnish with chopped chives and/or basil plus a drizzle of good quality extra virgin olive oil and freshly ground black pepper.
Recipe by Riegl Palate at https://www.rieglpalate.com/spicy-corn-and-bean-gazpacho/
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