Corn Gazpacho | Dorothy Lane Market

Corn Gazpacho

PREP TIME 35 mins
COOK TIME -
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups fresh corn kernels
  • ¼ cup DLM Extra-Virgin Olive OIl
  • 2 yellow bell peppers
  • 1 pt yellow cherry tomatoes
  • 1½ cups English cucumber, peeled, seeded, and sliced
  • 1 tsp serrano chili pepper, minced
  • 1½ Tbsp malt vinegar
  • Salt to taste
  • Fresh herbs, for garnish

INSTRUCTIONS

1
Sauté corn kernels in a splash of olive oil until just cooked. Transfer to a plate to cool before adding to the bender.
2
Add all ingredients to a blender and puree until almost smooth. You want the gazpacho to have a little texture.
3
Season with salt and more malt vinegar if needed. Chill before serving and garnish with herbs.

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Corn Gazpacho

Dorothy Lane Market
PREP TIME 35 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

  • 2 cups fresh corn kernels
  • ¼ cup DLM Extra-Virgin Olive OIl
  • 2 yellow bell peppers
  • 1 pt yellow cherry tomatoes
  • 1½ cups English cucumber, peeled, seeded, and sliced
  • 1 tsp serrano chili pepper, minced
  • 1½ Tbsp malt vinegar
  • Salt to taste
  • Fresh herbs, for garnish

INSTRUCTIONS

1
Sauté corn kernels in a splash of olive oil until just cooked. Transfer to a plate to cool before adding to the bender.
2
Add all ingredients to a blender and puree until almost smooth. You want the gazpacho to have a little texture.
3
Season with salt and more malt vinegar if needed. Chill before serving and garnish with herbs.

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