Sweet Corn Gazpacho


Treviso and Rainbow Chard Sauté

Ingredients

[if !supportLists]· [endif]Sweet Corn on the Cob (3 Pcs)

[if !supportLists]· [endif]Cherry Tomatoes (2 cups)

[if !supportLists]· [endif]Yellow Bell Pepper, Chopped (1 Pc)

[if !supportLists]· [endif]Leeks, chopped ( 1 pc)

[if !supportLists]· [endif]Garlic Cloves (4 pcs)

[if !supportLists]· [endif]White beans, cooked (1/2 cup)

[if !supportLists]· [endif]Vegetable Stock (1 cup)

[if !supportLists]· [endif]Lemon, juiced (1 pc)

[if !supportLists]· [endif]Cayenne Pepper (1/2 tsp)

[if !supportLists]· [endif]Ginger, crushed (1 pc)

[if !supportLists]· [endif]Radish Micro-greens, for garnish

[if !supportLists]· [endif]Olive Oil, to taste

[if !supportLists]· [endif]Coriander, for garnish

[if !supportLists]· [endif]Salt, to taste

[if !supportLists]· [endif]Black Pepper, to taste

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve 1/3 cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels.

  2. Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.[if !supportLineBreakNewLine] [endif]

  3. When ready to serve, blend mixture for 30 seconds and adjust seasonings.

  4. Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.

  5. Finish each serving with a drizzle of oil and a small about of Radish Micro-greens and coriander leaves.

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