Sweet Corn Succotash Gazpacho
- Level: Easy
- Yield: 6 to 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 498
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
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
- 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.