green gazpacho with grilled corn

Vegan green gazpacho soup garnished with grilled corn and cilantro flowers

Vegan green gazpacho soup garnished with grilled corn and cilantro flowers

Green Gazpacho with Corn

Makes 4 servings

Adapted from Molly Katzen, Enchanted Broccoli Forest  

Ingredients:

  • 5 largish tomatillos (husked), quartered, seed pulp cut away and discarded  

  • 1-2 cloves garlic (depending on size), chopped 

  • 1-2 cucumbers (depending on size), peeled, seeded, and chopped 

  • 1 avocado, peeled, pitted and diced  

  • 1 medium green bell pepper, chopped

  • 1 jalapeño pepper, chopped and seeds removed (leave a few in if you like heat)  

  • A few sprigs parsley

  • 1 small handful cilantro

  • 1 tablespoon vinegar (cider vinegar or red wine vinegar are best)  

  • Juice of 2 limes  

  • 2 tablespoons extra virgin olive oil  

  • Sea salt to taste  

  • 1 teaspoon honey or a pinch of sugar

  •  3/4 cup cold water – more if needed

  • Kernels cut from 2 ears of cooked corn – preferably grilled (any method of cooking works)

Instructions:

Throw everything in blender but corn. Process until smooth. Add a little more water if it seems too thick, and more salt if needed. Chill. Serve in bowls with corn kernels sprinkled on top.