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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 purÃ©ed.
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 jalapeÃ±o 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 jalapeÃ±o pepper - minced (optional)

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