Hot Outta The Oven: Summer Gazpacho With Roasted Corn
Think you can’t cook? Here’s a recipe where you don’t have to. (And technically, it’s not quite “Hot Outta The Oven,” but anyway…) Gazpacho is a cold summer tomato soup, and all you have to do is blend, baby blend. The best part is that it’s super healthy, being low in fat (there’s a teeny bit of olive oil, the “good fat”), and high in nutrients (lycopene from tomato). Once you get the basic idea down, you can think of your own twists to add. I made up this recipe, and added roasted corn to give it a bit of a crunch. Ingredients
4 ripe tomatoes on the vine
1-1 1/2 cups V8 or other tomato juice
1 roasted red pepper
1/2 onion, chopped
1 clove garlic, chopped
Juice of 1 lemon
1/4 cup olive oil
1/4 cup red wine or balsamic vinegar
Chopped cilantro to taste
Dash of Worcestershire sauce
Dash of Tabasco sauce
1 tablespoon salt
1 tablespoon sugar
Fresh ground pepper
1 ear corn
- Wash and cut tomatoes, removing the seeds and liquid in center. In a Cuisinart mixer or blender, mix tomatoes and tomato juice. Blend remaining ingredients, adjusting to taste and texture. Depending on the size of your tomatoes, you may need more or less liquid (tomato juice, vinegar).
- Place ear of corn in pot of boiling water. Cook for about three minutes. You don’t want the corn to be done, because you’ll roast it in a minute. Just enough so the yellow color comes out. Remove from water, and hold ear of corn over an open flame using metal tongs. (Be careful. When you do this, the corn will pop a bit, so stand back a bit.) Keep turning the corn until the entire ear is done. You want the tips of the kernels to be a little bit burnt.
- Once ear has been roasted, let cool completely. Using a large knife, cut off kernels by holding corn vertically and slicing downward. Mix into gazpacho. Chill soup before serving.
- Garnish with cilantro, a bit of extra roasted corn, and voilà!