Tomato, Corn and Black Bean Gazpacho Recipe

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Made in the summer with fresh sweet corn and fresh tomatoes, this Gazpacho gets an extra boost of flavor. All About Sweet Corn shows you easy methods for cooking the corn and All About Tomatoes shows you how to core and cut up the tomatoes for this delicious cold soup.
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Update Servings
  • 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)
Container: large bowl
15 mins
2 hrs
  • 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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