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Tomato Corn and Black Bean Gazpacho Recipe

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    Source: www.recipetips.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 ears of fresh sweet corn or 1 can of canned corn - drained -

    2. 1/2 cup onion - chopped -

    3. 7 medium tomatoes or 14 plum tomatoes - chunked -

    4. 2 slices day old bread or 1 1/2-2 cups chunked dry bread -

    5. 1 can black beans (15 oz.) -

    6. 3 tablespoons lime juice -

    7. 1 tablespoon olive oil -

    8. 3 scallions - green part only - minced -

    9. 1/4 cup cilantro - chopped Salt and pepper to taste -

    10. 1 cup tomato juice -

    11. 1/2 cup water -

    12. 1 jalapeño pepper - minced

    Instructions Jump to Ingredients ↑

    1. If using fresh corn, boil then let cool before cutting the corn from the cob. In a food processor, combine onion, tomatoes and bread. Pulse until the ingredients are puréed. Transfer to a large bowl. Strain and rinse the black beans. Add beans, lime juice, olive oil, scallions, salt, pepper, and 3 tablespoons of cilantro. Add corn, tomato juice, and water. Stir well; add salt and pepper to taste. Add jalapeño and stir. Allow to sit in the refrigerator for two hours so that the flavors blend together. Serve well chilled with garnish of cilantro. Will keep for up to 4 days covered in the refrigerator.

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