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Fresh Tomato Gazpacho with Toasted Corn and Cilantro


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


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!

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