Yield: 6 servings (about 4 1/2 cups)
This gazpacho is surprising in many ways. The brilliant color reminds you that tomatoes aren’t just red. The croutons add a nice salty crunch. And the sausage, well, let’s just tell it like it is – what’s NOT better with a little sausage? Enjoy!
Ingredients:
- 2 ears fresh corn, shucked and rinsed (about 1 ½ cups)
- 4 yellow tomatoes, seeded and cut to small dice
- 1 small red onion, minced
- 1 large yellow bell pepper, finely diced
- 1 large cucumber, peeled, seeded, and finely diced
- 1 cup vegetable broth, divided
- 2 tablespoons fresh parsley
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3 ½ cups ¾ inch cubes day-old French or Italian bread
- 4 ounces fully cooked smoked sausage (such as linguiça or hot links), cut into ¾ inch pieces
Procedure:
- Cut the kernels from the corn cob. In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, ¼ cup broth, parsley, 2 tablespoons olive oil, salt, and pepper. Cover and refrigerate for 1 to 2 hours.
- Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Add bread and sauté until golden, about 12 minutes. Season croutons with salt. Cool.
- Place cold vegetable mixture in food processor and puree until smooth. Add additional vegetable broth to achieve desired consistency.
- Serve soup in chilled bowls garnished with croutons and sausage.
Sources of inspiration: Epicurious.com and The Golden Door Cooks Light & Easy
