Gazpacho with Corn and Avocado Relish

While tomatoes are in season - MAKE THIS DISH!!

Alton Brown typically delivers solid, practical recipes, and this is no exception. I have typically stayed away from gazpachos as they are the antethesis to what I typically associated with eating liquid out of a bowl. Typically it is warm and comforting. Gazpacho, clearly, is not that. However, I had some incredibe gazpacho a few days earlier so I was anxious to make use of the tomatoes that we had on hand and try to whip up my own version.

I made only a few slight additions/substitutions to Alton Brown's recipe - I think it was a fabulous base and would be just fine as it was written out. My changes were simply to suit my cravings for the evening.

Link to Alton Brown's recipe HERE

Gazpacho with Corn and Avocado Relish

Ingredients

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped (I used a couple heirloom tomatoes as well), juices reserved
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper (threw in some purple pepper too!)
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
2 Tbs. extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

1 ear of corn
1 avocado, diced
juice from 1/2 lime
salt

Directions
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible to bring the total to at least 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight.

To make the corn and avocado relish. Roast corn by either grilling it or placing it on a gas stovetop over the flame. Keep turning the cob for an even roasting of the corn. This should take about 6-7 minutes total When cool enough to handle, cut the corn off the cob. Combine it with diced avocado. Sprinkle with lime juice and salt and mix.

Serve gazpacho wth corn and avocado relish and cilantro.

This was so refreshing and delicious. The avocado served to add some additional substance so the gazpacho could serve as a main dish. I cannot wait to go to the farmer's market this weekend and pick up some more fresh vegetables and make another great big batch of this next week. The full recipe was enough for two dinner servings and one lunch serving - and the lunch...the leftovers...were equally fantastic! TRY THIS RECIPE!!