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Tomato Corn and Black Bean Gazpacho Recipe

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Best made in the summer with fresh corn and tomatoes but good any time of the year.

Tomato, Corn and Black Bean Gazpacho Recipe (+)

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 puréed.
Transfer to a large bowl.
Strain and rince the black beans.
Add beans, scallions, lime juice, olive oil, salt and pepper and 3 tablespoons of cilantro.
Add corn, tomato juice and water.
Stir well and salt and pepper to taste.
Add jalapeño 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.

Container: food processor, large bowl

Prep Time: 15 minutes

Serving Description: 2 ladles full

Servings: 6

Enter desired servings:

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 (15 oz.) black beans
-		3 tablespoons lime juice
-		1 tablespoon olive oil
-		3 scallions - green part only - minced
		salt and pepper to taste
-		1/4 cup cilantro - chopped
-		1 cup tomato juice
-		1/2 cup water
-		1 jalapeño pepper - minced (optional)

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