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Corn Gazpacho https://www.metro.ca/userfiles/image/recipes/gazpacho-de-mais-10147.jpg PT15M PT30M PT45M
In food processor, purée together tomatoes, onion and garlic.Turn into large bowl.Add sweet peppers to processor and pulse until finely chopped; add to tomato purée.Process cucumber until finely chopped; stir into tomato purée along with corn.Add vinegar and oil.Thin with enough tomato juice until thick soup-like consistency.Add salt, cayenne pepper and up to 1 Tbsp. (15 mL) more vinegar if desired.Refrigerate until well chilled.Serve sprinkled with croutons, cucumbers and sweet peppers.
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2 1/2 lb (1 1/2 kg) field Tomato, peeled, seeded and cut in chunks 1 small onion, cut in chunks 4 clove garlic, chopped 2 peppers (preferably 1 green and 1 yellow), cut in chunks 1 field cucumber, peeled, seeded and cut in chunks 1 1/2 cup (375 mL) cooked corn kernels 1/4 cup (60 mL) red wine vinegar 2 Tbsp. (30 mL) olive oil 1-1 1/2 cup (250-375 mL) tomato juice or vegetable cocktail salt and cayenne pepper to taste garnish : croûtons, finely diced cucumbers and sweet red and green peppers
Corn Gazpacho

Corn Gazpacho

Rate this recipe
2 Votes
8
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 lb
    (1 1/2 kg)
    field Tomato, peeled, seeded and cut in chunks
    You might like:

    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg


    COCKTAIL OR CAMPARI TOMATOES

    COCKTAIL OR CAMPARI TOMATOES

    $2.99 ea.

    1 lb PRODUCT OF CANADA OR MEXICO


  • 1
    small onion, cut in chunks
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 4
    clove garlic, chopped
  • 2
    peppers (preferably 1 green and 1 yellow), cut in chunks
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 pk PRODUCT OF ONTARIO


  • 1
    field cucumber, peeled, seeded and cut in chunks
  • 1 1/2 cup
    (375 mL)
    cooked corn kernels
  • 1/4 cup
    (60 mL)
    red wine vinegar
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    olive oil
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    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1-1 1/2 cup
    (250-375 mL)
    tomato juice or vegetable cocktail

  • salt and cayenne pepper to taste

  • garnish : croûtons, finely diced cucumbers and sweet red and green peppers
Imprimer ma sélection

Preparation

In food processor, purée together tomatoes, onion and garlic.

Turn into large bowl.

Add sweet peppers to processor and pulse until finely chopped; add to tomato purée.

Process cucumber until finely chopped; stir into tomato purée along with corn.

Add vinegar and oil.

Thin with enough tomato juice until thick soup-like consistency.

Add salt, cayenne pepper and up to 1 Tbsp. (15 mL) more vinegar if desired.

Refrigerate until well chilled.

Serve sprinkled with croutons, cucumbers and sweet peppers.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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