Corn Gazpacho with Fiery Croutons

August  5, 2014
3 Ratings
  • Serves 4
Author Notes

Corn Gazpacho is a great way to use extra corn especially if its been around for a few days. Spicy lime infused croutons add a zesty crunch! —Cindy Kerschner

What You'll Need
  • Gazpacho
  • 3 cups corn, fresh or frozen
  • 1 1/2 cups fresh tomatoes, peeled
  • 3 tablespoons onion, chopped
  • 1/2 cup red bell peppers, chopped
  • 1/2 cup green bell peppers, chopped
  • 1/2 cup cucumber, peeled and seeded
  • 1 cup V-8 or vegetable juice
  • 1 tablespoon Tabasco or hot sauce, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • Fiery Croutons
  • 2 pieces bread slices, cut into small squares
  • 1/4 cup salted butter, softened
  • 2 teaspoons Tabasco or hot sauce, or to taste
  • 1/2 teaspoon lime juice
  1. Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
  2. Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Chill at least 1 hour.
  3. Preheat oven to 300 degrees.
  4. Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
  5. While bread is toasting, mix softened butter, (2 teaspoons) Tabasco and lime juice together.
  6. Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
  7. Garnish bowls of gazpacho with reserved vegetables. Add croutons. Serve.
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1 Review

Greenstuff August 5, 2014
Love the Stangl Pottery pitcher! I have one too, but a different pattern--Amber Glo.