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Spicy Yellow Corn Gazpacho

Spicy Yellow Corn Gazpacho

Course Appetizer, Soup
Cuisine Spanish
Keyword Appetizer, Gazpacho
Prep Time 20 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 corn on the cob
  • 1 yellow bell pepper
  • 1 sweet yellow chili
  • 1/4 teaspoon minced fresh habanero pepper
  • 1 cucumber
  • 2 shallots
  • 2 garlic cloves
  • 4 medium-sized yellow tomatoes chopped
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lime juice.
  • cilantro sprigs for garnish

Instructions

  1. Cut the corn kernels off the cob.
  2. Core, seed and cut the peppers into pieces.
  3. Peel cucumber and chop.
  4. Peel the shallots and garlic and mince.
  5. Place the 3/4 of the corn kernels, peppers, cucumber, shallots, garlic and 3/4 the tomatoes in a food processor or blender and puree.
  6. Stir in olive oil and lime juice.
  7. Season with kosher salt and freshly ground pepper.
  8. Pour the gazpacho into four glasses.
  9. Garnish each glass with remaining corn kernel and tomatoes.
  10. Add a sprig of fresh cilantro and serve.