icy gaspacho
Author Notes: This is made with raw vegetables, and is slushy and cooling. It couldn't be easier and is really refreshing on a boiling day when you don't want to turn on the stove. —naomi
Serves: 6
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1
large cucumber
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3
big tomatoes
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1
slice red onion
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1
clove garlic
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1/4
cup olive oil
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1/8
cup vinegar
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1
cup tomato juice
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2
ears of corn
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1
poblano pepper
- puree first 7 ingredients in a food processor or blender.
- add pepper, diced.
- cut off the kernels from a raw cob of corn and add them to the soup.
- salt and pepper to taste.
- put in fridge to serve cold.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cold Soup
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