Gazpacho with Corn and Zucchini aka "thick soup"

August  4, 2014
2 Ratings
  • Serves 6-8
Author Notes

This recipe makes a thick, delicious cold soup. I have been making it for years and wish I knew where I originally got the recipe. It can be changed however you want, amounts, ingredients, add fire, etc., but it will never disappoint. Only make when vegetables are at their peak. —salena

What You'll Need
  • 2 ears of corn
  • 2 pounds ripe tomatoes, peeled (I do this in boiling water for a minute, coarsely chopped
  • 1 medium onion,preferably red, coarsely chopped
  • 2 large cloves of garlic, minced
  • 2 cups cucumber, peeled and coarsely chopped
  • 1 1/2 cups tomato juice
  • salt and freshly ground pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 small zucchini, peeled
  • 1 cup cucumber, finely diced
  • 3 tablespoons basil, finely minced
  1. Prepare your corn either by shucking and boiling or heating in microwave for 5 minutes, unshucked. You can also use leftover corn. Drain and cool and cut kernels off cob. There should be about 1 cup.
  2. Put the tomatoes into a food processor or blender (I prefer the blender), followed by the onion, garlic, coarsely chopped cucumber and tomato juice. In a blender you will need to do it in 2 steps/ Blend thoroughly and pour into a large bowl. Add salt and pepper and stir in oil and vinegar.
  3. Cut the zucchini into fine dice and add it, followed by the corn, diced cucumber, and basil. Adjust your seasonings. Chill for at least a couple of hours. This keeps at least a couple of days but you might need to add more basil, salt, and pepper.
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