Thursday, November 10, 2011

Avocado Corn Gazpacho

  • 1 zucchini, coarsely chopped
  • 1 yellow squash, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 1 Jalapeno, seeds removed, coarsely chopped
  • 1 teaspoon minced garlic
  • 3 ripe avocados
  • 1 1/2 cup fresh corn 
  • 1/3 cup finely chopped cilantro
  • 1/2 cup lime juice
  • 5 to 5 1/2 cups ice cold water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Put Zucchini, squash, red bell pepper, Jalapeno and garlic in a bowl of a food processor and pulse briefly, until they become small pieces but not mushy. Transfer to a large bowl. Put 1/2 of the Avocado in the food processor and puree. Dice the remaining Avocado.
  • Add diced and puree Avocado to the vegetable bowl. Add corn, cilantro, lime juice and water. Mix gently with a large spoon. Season with salt and pepper. Cover and refrigerate until ice cold before serving.
  • Serve with some Tortilla chips.
Note: Recipe was taken from Zia Diner in Santa Fe, NM

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