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!
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  • Level: Easy
  • Total: 2 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 6 to 8 appetizer servings
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Ingredients

2 tablespoons olive oil

3 tablespoons unsalted butter

1/2 small onion, cut into 1/4-inch dice

2 cloves garlic, finely chopped

1/2 medium red bell pepper, seeded, deveined and cut into 1/4-inch dice

1 large jalapeno, seeded and finely chopped

3/4 pound cherry tomatoes (1 pint), halved

1/2 cup frozen lima beans, rinsed under warm running water and drained

3/4 cup fresh corn kernels (about 1 ear)

1 1/2 teaspoons coarsely chopped fresh sage

1 tablespoon picked fresh thyme leaves

1/4 cup chopped fresh basil

Kosher salt and freshly ground black pepper

1/2 cup buttermilk

1 to 2 cups milk

Directions

  1. 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.
  2. 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.
  3. 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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