Name: Sweet Corn Succotash Gazpacho
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 to 8 appetizer servings
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

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29m Easy 92%

CLASS

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.

Sweet Corn Succotash Gazpacho

Ingredients

Directions

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