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

  • 4 yellow bell peppers
  • 6 cups yellow cherry tomatoes
  • 10 ears of corn, grilled and cut off the cob, or 8 cups frozen corn
  • 5 cups English cucumber, peeled
  • 1 serrano chili pepper
  • 5 Tbsp apple cider vinegar
  • Tbsp salt
  • Tbsp sriracha
  • ¾ cup DLM Extra-Virgin Olive OIl
  • 3 cups vegetable stock

INSTRUCTIONS

1
Roughly chop veggies and mix together in a large bowl with vinegar, salt, and sriracha.
2
Combine olive oil and broth in a separate bowl.
3
Using a food processor, purée veggie mixture in batches until almost smooth, adding some of the liquid per batch to help blend.
4
Mix all batches and any remaining liquid together. Chill before serving.

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