Smokey Corn Gazpacho
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 2 fresh corn cobs
  • 3 large tomatoes
  • ½ cup cilantro
  • 1 cucumber
  • ½ bell pepper
  • ½ can white beans
  • ½ small red onion
  • 1 tablespoons olive oil
  • 1 lemon, juiced
  •  3 tablespoons white vinegar
  • ½ teaspoon smoked paprika
  • Salt and pepper
Instructions
  1. For the gazpacho: cut the kernels from the ears of corn. Roughly chop tomatoes, cucumber, bell pepper, and red onion. Add veggies to the food processor along with cilantro, white beans, olive oil, vinegar, lemon juice, smoked paprika, and salt and pepper to taste. Purée until desired texture is achieved, 1-3 minutes. I don't like to purée mine until totally smooth, I leave a little texture.
  2. Chill gazpacho at least 1 hour. Top with grilled corn salsa, or topping of choice, and serve.
Recipe by The Two Bananas at https://thetwobananas.com/smokey-corn-gazpacho/