Sweet Corn Summer Gazpacho Food
SWEET CORN SUCCOTASH GAZPACHO
This succotash, usually a combination of corn, lima beans and other beans, (though I dropped the last ingredient in favor of chiles and tomatoes) is delicious on its own. I was serving it for an event and decided to turn it into a gazpacho, served in small cups. Enjoy!
Provided by Claire Thomas : Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 appetizer servings
Number Of Ingredients 15
Steps:
- In a large saute pan, heat the oil and butter over medium heat until the butter is melted. Add the onions and garlic and cook, stirring often, until fragrant and sweating, about 5 minutes. Add the vegetables and herbs, season with salt and pepper, and cook, stirring often, until everything is tender, 5 to 10 minutes.
- Reserve about 1/2 cup of the succotash for garnish, then transfer the rest to a blender. Add the buttermilk and blend until smooth. With the blender running, add the milk slowly, until smooth and thinned to your desired texture.
- Refrigerate the gazpacho and reserved succotash until chilled, about a couple hours. Pour the gazpacho into cups and garnish with the reserved succotash.
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