Tomato, Corn and Black Bean Gazpacho
Prep Time: 15 minutes
Servings: 6

RecipeTips.com

Ingredients
- 3 ears of fresh sweet corn or 1 can of canned corn - drained
- 1/2 cup onion - chopped
- 7 medium tomatoes or 14 plum tomatoes - chunked
- 2 slices day old bread or 1 1/2-2 cups chunked dry bread
- 1 can black beans (15 oz.)
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 3 scallions - green part only - minced
- 1/4 cup cilantro - chopped
- Salt and pepper to taste
- 1 cup tomato juice
- 1/2 cup water
- 1 jalapeno pepper - minced (optional) 
 
Made in the summer with fresh sweet corn and fresh tomatoes, this
href="http://www.recipetips.com/glossary-term/t--33776/gazpacho.asp">Gazpacho
gets an extra boost of flavor.
href="http://www.recipetips.com/kitchen-tips/t--1283/all-about-sweet-corn.asp#cooking">All About Sweet

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Corn shows you easy methods for cooking the corn and
href="http://www.recipetips.com/kitchen-tips/t--829/all-about-tomatoes.asp">All About Tomatoes
shows you how to core and cut up

the tomatoes for this delicious cold soup.
 
Directions

  • If using fresh corn, boil then let cool before cutting the corn from the cob.

  • In a food processor, combine onion, tomatoes and bread.

  • Pulse until the ingredients are pureed.
  • Transfer to a large bowl.

  • Strain and rinse the black beans.

  • Add beans, lime juice, olive oil, scallions, salt, pepper, and 3 tablespoons of cilantro.

  • Add
    corn, tomato juice, and water.

  • Stir well; add salt and pepper to taste.
  • Add jalapeno and stir.
  • Allow to sit
    in the refrigerator for two hours so that the flavors blend together.

  • Serve well chilled with garnish of cilantro.

  • Will keep for up to 4 days covered in the refrigerator.


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