Recipe

Roast Corn And Chili Gazapacho Recipe


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Ingredients
  • 1 1/2 celery ribs, sliced .
  • 1 tbsp fresh lime juice .
  • 1 tbsp balsamic vinegar .
  • 1 seedless European cucumber, peeled seeded sliced .
  • 1 serrano chili, seeded minced .
  • creme fraiche, garnish (optional) .
  • 1 tbsp olive oil .
  • vegetarian worcestershire sauce, to taste .
  • 1 yellow pepper, seeded sliced .
  • 4 vine ripe tomatoes, seeded sliced .
  • fresh ground pepper, to taste .
  • 2 tbsps parsley, sliced .
  • 1 tbsp red wine vinegar .
  • 2 c corn kernels, see note .
  • 2 tbsps cilantro (optional) .
  • 1/2 tsp ground cumin .
  • 1 c V8 vegetable juice

Directions
  • Step #1 Prepare BBQ for grilling.
  • Step #2 Pull down corn leaves do not detach, remove silk & rewrap.
  • Step #3 You need about 6 med ears for this.
  • Step #4 Soak corn in water for about 7 mins.
  • Step #5 Place ears on rack & grill over med hot coals.
  • Step #6 Turn frequently for 10 mins.
  • Step #7 Cool then husk & cut corn from cob; catch as much corn milk as possible.
  • Step #8 Combine the con & the next six ingredients.
  • Step #9 Toss & Set aside 1/3.
  • Step #10 Put rest in mixer.
  • Step #11 Add garlic; puree.
  • Step #12 Add v8, juice, oil, parsley, vinegars, cumin & puree.
  • Step #13 Transfer to bowl & add reserved veggies.
  • Step #14 Spice up to taste with sauce, salt & pepper.
  • Step #15 Cover up & put in the fridge several hrs.
  • Step #16 Serve well chilled in chilled bowls.
  • Step #17 Garnish with creme if desired.
  • Step #18 Omit for Vegan.
  • Step #19 Garnish with cilantro.
  • Enjoy the Roast Corn & Chili Gazapacho recipe

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