V. Planet: Tomato, Corn, And Black-Bean Gazpacho

[Guest guest]

I'm especially interested in trying this recipe late next summer when we

have a ton of tomatoes in the garden. It is a cold soup. Kathleen

 

* Exported from MasterCook *

 

Tomato, Corn, And Black-Bean Gazpacho

 

Recipe By : Vegetarian Planet by Didi Emmons, page 84

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ears corn -- shucked

1/2 cup coarsely chopped onion

7 medium round tomatoes

OR 14 plum tomatoes -- cut into chunks

2 slices bread -- toasted

OR left out to dry for a day

then cut into 1/2-inch squares

1 1/2 cups cooked black beans

OR 1 15-ounce can black beaus

3 tablespoons minced onion

3 tablespoons lime juice

(from about 1 1/2 limes)

1 tablespoon olive oil

3 scallions -- minced

green part only

1 teaspoon salt

1/2 teaspoon freshly-ground black pepper

1/4 clip chopped cilantro

1 1/2 cups water

1 jalapeno pepper -- minced

seeds included -- (optional)

 

Serves 6

 

This chunky and refreshing gazpacho is best made in summer. There is no

substitute for the flavor of fresh, locally grown corn and tomatoes.

 

1. Bring 3 quarts salted water to a boil in a stockpot. Drop in the

corn. Boil the corn for 2 minutes, then drain it, and rinse it with cold

water. Cut the kernels off of the cob.

 

2. In a food processor, combine the 1/2 cup chopped onion, tomatoes, and

bread. Run the machine in short spurts until the ingredients are

pureed. Transfer the puree to a large bowl.

 

3. Put the beans into a strainer, and rinse them well with cold water.

 

4. Add to the pureed ingredients the rinsed beans, minced onion, lime

juice, olive oil, scallions, salt, pepper, and 3 tablespoons of the

cilantro. Add the corn kernels and the water. Stir well, and taste for

seasoning. Add the jalapeno if you like a little heat.

 

5. Serve the soup well chilled, garnished with the remaining cilantro. It

will keep for up to 4 days, covered, in the refrigerator.

 

 

- - - - - - - - - - - - - - - - - -