Got Corn? Try Corn Gazpacho
 
 
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Ingredients
  • 3 cups fresh corn, blanched or 3 cups frozen plus 2 tablespoons
  • 1½ cups fresh tomatoes, peeled, plus 1 tablespoon
  • 3 tablespoons onion, chopped plus 1 tablespoon
  • ½ cup red bell peppers, chopped plus 1 tablespoon
  • ½ cup green bell peppers, chopped plus 1 tablespoon
  • ½ cup cucumber, peeled and seeded plus 1 tablespoon
  • 1 cup V-8 or vegetable juice
  • salt and pepper to taste
  • 5 teaspoons Tabasco or hot sauce, divided
  • 2 slices bread, cut into small squares or ½ cup stuffing cubes
  • ¼ cup salted butter, softened
  • ½ teaspoon lime juice
Instructions
  1. Directions
  2. Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
  3. Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Pour into serving bowls and chill for about an hour.
  4. Preheat oven to 300 degrees.
  5. Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
  6. While bread is toasting, mix softened butter, 2 teaspoons Tabasco and lime juice together.
  7. Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
  8. Garnish the bowls of gazpacho with reserved vegetables. Add croutons. Serve.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/got-corn-try-corn-gazpacho/