Last week I had an outdoor summer gathering with friends. Wanting to keep things simple and avoid cooking over a hot stove on a warm evening, I decided to make gazpacho. This is not your typical gazpacho. I found this Lulu Powers recipe in House Beautiful magazine. I wouldn’t be sharing it if it wasn’t crazy good!
I was able to gather all of the ingredients at the local Farmer’s Market. Nothing says summer like fresh tomatoes and corn!
Sweet Corn Gazpacho serves 6
- 1 lb yellow tomatoes, roughly chopped
- 1 yellow bell pepper, seeded and roughly chopped
- 3 ears of sweet corn, kernels removed from the cob
- ¼ cup sweet white onion roughly chopped
- ½ cup green seedless grapes
- 1 Persian cucumber, peeled and chopped (I used 2 small ones)
- 2 small garlic cloves, smashed
- ½ jalapeño pepper, seeded ( I can’t do too spicy so I left this guy out)
- Sea salt
- ¼ cup olive oil
- 1 Tblsp white balsamic vinegar
- 1 lime, juiced
Optional: hot sauce, chive oil (I simply drizzled a bit of olive oil and added a few chopped chives for color)
- Combine the tomatoes, bell pepper, corn, onion, grapes, cucumber, garlic, and jalapeño in a large bowl. Sprinkle with 1 tsp of sea salt, mix well, and set the bowl aside for 1 hour, covered.
2. Put the mixture in a blender with the olive oil and blend until it reaches your desired smoothness. Stir in the vinegar and lime juice, then season to taste with sea salt. Serve lightly chilled; pretty it up with a hot sauce or chive oil garnish.
I served it with fresh grapefruit margaritas for my tequila loving friends and rosé for the wine drinkers. A crusty baguette and you have the perfect summer dish! Enjoy!