Roasted Corn and Heirloom Tomato Gazpacho
This Roasted Corn and Heirloom Tomato Gazpacho is a thick, creamy and summery delicious recipe that's full of farmer's market inspiration.
Servings 6 servings
Calories 212kcal
Ingredients
- 4 cups fresh corn kernels , cut from 3-4 ears
- 1 yellow bell pepper , coarsely chopped
- ½ Vidalia onion , peeled and coarsely chopped
- 3 unpeeled garlic cloves
- 2 shishito peppers*
- 6 tablespoons extra virgin olive oil , divided
- 3 cups yellowish heirloom tomatoes , chopped
- ½ cup cucumber , peeled and seeded, chopped
- 3 tablespoons sherry vinegar
- 2 limes , juiced
- Salt and pepper
- 1 teaspoon hot pepper or sriracha sauce , optional
Instructions
- Preheat oven to 400 degrees F. Line an extra-large, rimmed baking sheet with parchment paper.
- Spread corn, bell pepper, onion, garlic and shishito peppers on baking sheet. Drizzle about 3 tablespoons of olive oil over the vegetables. Season with freshly ground pepper, to taste. Sprinkle salt over everything except the corn. Salting the corn now will toughen its skin!
- Roast vegetables 20 minutes, stirring halfway through cooking time. Remove from oven. When cool enough to handle, peel garlic, and remove the charred skin and seeds from the shishito peppers.
- Place half of the roasted vegetables and half of the chopped tomatoes and cucumbers in a high-powered blender. Add 1 ½ tablespoons of olive oil and sherry vinegar. Squeeze in the juice of one lime. Puree until smooth, about 45 seconds. Transfer mixture to a large bowl.
- Repeat blending with remaining roasted vegetables, chopped tomatoes, cucumbers, olive oil, sherry vinegar, and lime juice. Puree until smooth.
- Pour into large bowl with the first batch of gazpacho. Whisk in 1-2 teaspoons of hot pepper sauce or sriracha sauce, if desired. Season to taste with salt and pepper.
- Cover gazpacho and chill at least 2 hours or overnight.
- Serve chilled or at room temperature, and garnish with fresh basil, lime wedges, sliced shishito peppers, and extra hot sauce as desired. Enjoy!
Notes
*Shishito peppers are small, adorably wrinkled and mild peppers compared to jalapenos.
Nutrition
Serving: 1 serving | Calories: 212kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Sodium: 41mg | Potassium: 588mg | Fiber: 4g | Sugar: 11g | Vitamin A: 923IU | Vitamin C: 68mg | Calcium: 30mg