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