Corn Gazpacho

It’s hot, I don’t want to cook, I don’t want a salad, but I have a lot of veggies on hand, even some fresh corn from a local farmer. So I pull out my blender and throw it all in…


The color doesn’t look so pretty, but the taste makes up for it.  A refreshing lunch…


Corn Gazpacho

2 cups corn kernels, cooked (about 1 1/2 – 2 ears) (from Ficner’s Farm)

1 pint cherry tomatoes

1 large cucumber, diced (from the garden)

1/2 orange or red pepper, chopped

juice of 2 limes

2 Tbsp olive oil

1 jalapeno, seeded and chopped (from the garden)

1 cup tomato juice


Put all the ingredients in the blender and puree.

Serve chilled topped with some cooked corn kernels.


Serves 4.



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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