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End-of-Summer Gazpacho Recipe

End-of-Summer Gazpacho Recipe

2 cups fresh tomato of choice, chopped

1 teaspoon garlic, minced

1 cup farmers’ market pepper, stemmed, seeded, and chopped

1 cup cucumber, peeled and chopped

2 cups corn kernels and juices (reserve 1/2 cup for garnish)

1/2 cup Sonoma Valley olive oil

1/4 cup fresh basil, chopped

2 tablespoons balsamic vinegar

1/2 teaspoon Kosher salt freshly ground black pepper, to taste Garnish:

1/2 cup corn kernels

1/2 cup sliced cherry tomatoes

1/4 cup basil, chopped In a food processor, combine the tomato, garlic, pepper, cucumber, and two cups of the corn kernels and juices. Puree, and then add in the olive oil, balsamic vinegar, salt, and pepper, and blend until smooth. Season to taste.

Serve with the reserved corn kernels, cherry tomatoes, and basil.

Sheana Davis is an award-winning Sonoma Valley cheesemaker, culinary educator, and founder of The Epicurean Connection. She has enthusiastically supported the artisan and farmstead cheese movement for more than 25 years. Learn more at www.epicureanconnection.com.

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