Chunky Blended Gazpacho with Corn Salsa
I guess you could say we have a thing for tomatoes, cucumbers, peppers and fresh corn every day- all summer long. We like watermelon too but we mainly just slice and eat that, no recipe involved.
So along comes a chunky blended gazpacho with a corn relish served on top, just what the doctor ordered for an easy summer dinner that uses all our favorite goodies.
Recipe and Ingredients for chunky blended gazpacho with corn salsa
serves 4 generously
4 large tomatoes, cored and chopped
2 medium cucumbers, peeled and chopped
1/2 red bell pepper, cored and chopped
1/4 large red onion, peeled and sliced
1 tablespoon chopped cilantro
1 garlic clove
sea salt and freshly ground black pepper to taste
2 tablespoons aged sherry vinegar
1/2 cup extra virgin olive oil
Place the tomatoes, cucumbers, red pepper, red onion and garlic in a food processor and pulse about 6 times until mixture begins to get chunky, scrape down the bowl with a spatula. Pour in the vinegar and sea salt and pulse a few times. Add half the olive oil, pulse a few times then pulse in the rest of the olive oil, keeping the mixture slightly chunky. Check the seasoning and add additional salt and the freshly ground black pepper. Chill gazpacho for at least 2 hours before serving in bowls with the corn relish.
For the Corn Salsa
2 corns, steamed for 6-8 minutes, kernels cut from the cob
1/2 red bell pepper, finely chopped
1 jalapeño, seeded and minced
2 tablespoons chopped red onion
2 tablespoons minced cilantro
3 tablespoons fresh lime juice
Sea salt and freshly ground black pepper to taste
Place all the ingredients in a medium bowl and mix together.