Roast Corn and Chili Gazapacho |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From the Mostly Vegetables by Susan Costner Ingredients:
2 cups corn kernels, see note |
4 vine ripe tomatoes, seeded diced |
1 yellow pepper, seeded diced |
1 seedless european cucumber, peeled seeded diced |
1 1/2 celery ribs, diced |
1 serrano chili, seeded minced |
1 cup v8 vegetable juice |
1 tablespoon red wine vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon fresh lime juice |
1 tablespoon olive oil |
2 tablespoons parsley, chopped |
2 tablespoons cilantro (optional) |
1/2 teaspoon ground cumin |
vegetarian worcestershire sauce, to taste |
fresh ground pepper, to taste |
creme fraiche, garnish (optional) |
Directions:
1. Prepare BBQ for grilling.
2. Pull down corn leaves do not detach, remove silk and rewrap. You need about 6 med ears for this.
3. Soak corn in water for about 7 minutes.
4. Place ears on rack and grill over med hot coals.
5. Turn frequently for 10 minutes.
6. Cool then husk and cut corn from cob; catch as much corn milk as possible.
7. Combine the con and the next six ingredients. Toss and Set aside 1/3.
8. Put rest in blender.
9. Add garlic; puree.
10. Add v8, vinegars, juice, oil, parsley, cumin and puree.
11. Transfer to bowl and add reserved veggies.
12. Season to taste with sauce, salt and pepper.
13. Cover and refrigerate several hours.
14. Serve well chilled in chilled bowls.
15. Garnish with creme if desired. Omit for Vegan.
16. Garnish with cilantro.
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