Sweet Corn Gazpacho
This recipe is courtesy of an August 2016 Market Fresh Cooking with Chef Rocky Durham.
- 2 ears Sweet Corn
- 1 pint Yellow Tomatoes
- 1 1/2 cup chopped Cucumber
- 1 Jalapeño
- 1/2 cup Olive Oil
- 3 cups Ice
- Salt, pepper and lemon juice to taste
- Place all ingredients in a blender and puree until smooth.
- Adjust seasonings
- Garnish with Red Chile Tortilla “spoons” and Creme Fraishe
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!