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Fresh Tomato Gazpacho with Toasted Corn and Cilantro
INGREDIENTS
7 ripe roma tomatoes, chopped, or 5 large ripe heirloom tomatoes
1 red bell pepper, seeded and chopped
1 long cucumber, peeled (save the peelings for a salad!) and chopped
1/2 white onion, chopped
1 1/2 large cloves garlic
3 tbsp red wine vinegar
Salt + pepper
For the topping:
2 tbsp olive oil
1/4 white onion, chopped fine
1 cup defrosted yellow corn kernels
1 1/2 clove garlic
Salt + pepper
1/2 bunch chopped cilantro
INSTRUCTIONS
In a blender, combine all ingredients up to the lime juice - yes, from raw! Blend until desired consistency is achieved - I prefer totally smooth, since the topping provides texture. Add salt and pepper to taste. Spoon into bowls and chill.
In a pan, fry onion in olive oil on medium heat until clear, then add garlic and corn kernels. When kernels are warm and garlic starts to brown, add 1/2 the cilantro and stir until wilted. Remove from heat, then mix in remaining cilantro and add salt and pepper. Spoon 1/4 mixture over the gazpacho. Serve the combo of hot and chilled immediately! Enjoy!