Roasted Corn Gazpacho


6-7 pounds vine ripened, fresh tomatoes
2 ears roasted corn
2 roasted red peppers
1 medium onion, rough chop
2 gloves of garlic, rough chopped
Juice of 1 lemon
Zest of ½ lemon
4 cucumbers, peeled and seeded, rough chop
4 ounces of piquant peppers, rough chop
1 Florida or 2 California avocados
¼ cup sherry vinegar
½ cup good quality olive oil
1 tsp smoked paprika
Salt and fresh ground pepper to taste


Get Fresh Corn And Vine Ripened Tomatoes From Your Home Garden Or Your Local Farmer's Market To Make This Flavorful, Heart Healthy, Summer Soup., Recipes From GourmetSleuth

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