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Corn Gazpacho https://www.metro.ca/userfiles/image/recipes/gazpacho-de-mais-10147.jpg PT15M PT30M PT45M
In food processor, purée together tomatoes, onion and garlic. Turn into large bowl. Add sweet peppers to processor and pulse until finely chopped; add to tomato purée. Process cucumber until finely chopped; stir into tomato purée along with corn. Add vinegar and oil. Thin with enough tomato juice until thick soup-like consistency. Add salt, cayenne pepper and up to 1 Tbsp. (15 mL) more vinegar if desired. Refrigerate until well chilled. Serve sprinkled with croutons, cucumbers and sweet peppers.
8
2 1/2 lb (1 1/2 kg) field tomatoes, peeled, seeded and cut in chunks 1 small onion, cut in chunks 4 cloves garlic, chopped 2 peppers (preferably 1 green and 1 yellow), cut in chunks 1 field cucumber, peeled, seeded and cut in chunks 1 1/2 cup (375 mL) cooked corn kernels 1/4 cup (60 mL) red wine vinegar 2 Tbsp. (30 mL) olive oil 1-1 1/2 cup (250-375 mL) tomato juice or vegetable cocktail salt and cayenne pepper to taste garnish : croûtons, finely diced cucumbers and sweet red and green peppers
Corn Gazpacho

Corn Gazpacho

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8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 1/2 lb
    (1 1/2 kg)
    field tomatoes, peeled, seeded and cut in chunks
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  • 1
    small onion, cut in chunks
  • 4
    cloves garlic, chopped
  • 2
    peppers (preferably 1 green and 1 yellow), cut in chunks
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    ASSORTED COLOUR SWEET PEPPERS

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  • 1
    field cucumber, peeled, seeded and cut in chunks
    You might like:

    Flyer Deal  (1)
    KUMATO TOMATOES 454 g PRODUCT OF MEXICO MINI SEEDLESS CUCUMBERS 397 g PRODUCT OF MEXICO

    KUMATO TOMATOES 454 g PRODUCT OF MEXICO MINI SEEDLESS CUCUMBERS 397 g PRODUCT OF MEXICO

    $2.99 ea.

  • 1 1/2 cup
    (375 mL)
    cooked corn kernels
  • 1/4 cup
    (60 mL)
    red wine vinegar
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1-1 1/2 cup
    (250-375 mL)
    tomato juice or vegetable cocktail

  • salt and cayenne pepper to taste

  • garnish : croûtons, finely diced cucumbers and sweet red and green peppers
Imprimer ma sélection

Preparation

In food processor, purée together tomatoes, onion and garlic.

Turn into large bowl.

Add sweet peppers to processor and pulse until finely chopped; add to tomato purée.

Process cucumber until finely chopped; stir into tomato purée along with corn.

Add vinegar and oil.

Thin with enough tomato juice until thick soup-like consistency.

Add salt, cayenne pepper and up to 1 Tbsp. (15 mL) more vinegar if desired.

Refrigerate until well chilled.

Serve sprinkled with croutons, cucumbers and sweet peppers.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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