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Corn Gazpacho

Fat.Freedom's picture
Ingredients
  Cooked corn kernels 3 Cup (48 tbs), freshly cut from the cob, or canned (5 Ears)
  Tomatoes/One 32-ounce can italian plum tomatoes, coarsely chopped 1 3⁄4 Pound, peeled and lightly seeded (5 Pieces)
  Zucchini 1 Small, diced
  Cucumber 1 Medium, peeled, seeded, and diced
  Celery ribs 2 , diced
  Scallions 4 , finely chopped (The White And Part Of The Green)
  Finely chopped red onion 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned v 8 juice 32 Ounce (1 Can)
  Lemon 1 Large, juiced
  Limes 1 1⁄2 , juiced
  Olive oil 1⁄2 Cup (8 tbs)
  Ground cumin 1 Tablespoon
  Cayenne 1⁄4 Teaspoon
  Ground chili powder 1⁄2 Teaspoon
  Ground black pepper To Taste
  Chopped coriander 3⁄4 Cup (12 tbs)
  Salt To Taste
Directions

MAKING
1. In a large casserole or tureen, all the ingredients, adding only ½ cup coriander, reserve the remaining for garnish.
2. Stir the contents thoroughly until every thing is well blended.
3. Cover and place the soup in the refrigerator for at least 4 hours to allow the flavors to blend and soup to chill thoroughly.
4. Taste and adjust seasoning before serving.

SERVING
5. Ladle the soup into cold soup bowls or consommé cups.
6. Garnish with remaining coriander.
7. Serve with crust bread pieces if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
6

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