Spicy Corn and Bean Gazpacho
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
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 tablespoon freshly squeezed lemon juice ~ 1/2 lemon
- Garnish: fresh chives and/or basil chopped plus a drizzle of good quality extra virgin olive oil and freshly ground pepper
Instructions
- 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.
