Spicy Corn and Bean Gazpacho
Author: Nicole
Ingredients
  • 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
Instructions
  1. Shuck corn and remove kernels using a knife or corn stripping tool. You should have about 1-1/2 cups of kernels plus juice.
  2. Place all ingredients (except chives and/or basil for garnish) and a bowl and stir. Let sit for 30 minutes.
  3. Transfer to a food processor, blender or Vitamix and blend until smooth – about two minutes.
  4. Transfer to container and refrigerate for a few hours (or overnight) for flavors to develop.
  5. Remove from refrigerator 30 minutes before serving.
  6. 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/