Category
soup
Servings
8
Prep Time
90 minutes
Cook Time
60 minutes
Calories
169
This refreshing soup is simultaneously cool and warming with its punch of smoke from the Smoked Dulse and heat from the Kelp with Cayenne, fresh garlic, and fiery jalapenos.
Kara Ibarguen
![Image of Smoky and Spicy Corn Gazpacho Recipe](https://images.getrecipekit.com/20240702160346-img_20240625_150627695-2.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
1/2 lb Dry Great Northern Beans, rinsed
-
1, 2” wide strip Kelp or Alaria Leaf
-
-OR- ¼ Cup Alaria or Kelp Flakes
4 Ears of Fresh Corn, husked
2 Large Yellow Heirloom Tomatoes, chopped
2 Large or 3 Medium Yellow Bell Peppers, seeded and chopped
-
½ Cup Smoked Dulse, plus more for garnish
-
1 ½ tsp Kelp with Cayenne
½ Shallot, diced
1 Clove Garlic, minced
¼-½ Fresh Jalapeno, seeded and minced
¼ tsp Ginger Powder
-
Sea Salt with Sea Veg, to taste
Black Pepper, to taste
Directions
Cooking the beans
Cover the rinsed Beans with water by 2 inches, cover and bring to a boil
Allow to boil for 5 minutes, then add the Kelp
Let the Beans soak for one hour
Return the Beans to the stove and simmer until tender, stirring frequently and adding water if necessary, about 1-1 ½ hours
Once Beans have cooked, set them aside to cool
Store them for future use (in fridge for 3-4 days or in the freezer for up to 6 months) or proceed with the Gazpacho
Assembling the Gazpacho
Remove the kernels from the ears of corn, making sure to get as much of the flesh and juice as possible
Reserve ¼ Cup of the kernels for garnish
Add the Corn and all the remaining ingredients to a blender
Add 1 Cup of the cooked Beans
Thoroughly blend until smooth, 3-4 minutes
Refrigerate for at least an hour in the blender
Just before serving blend for 30 seconds and adjust seasonings as necessary
Pour into separate bowls, drizzle each with oil, and top with a sprinkle of Dulse and Corn
Recipe Note
Can be served warm or cold. There are lots of different ways to go with the garnishes as well. Try fresh cilantro, pea shoots, radish sprouts, roasted red pepper, or tortilla strips, just to name a few!
Nutrition
Nutrition
- Serving Size
- 165
- per serving
- Calories
- 169
- Protein
- 8.5 grams
- 16%
- Fat
- 2 grams
- 4%
- Carbs
- 33 grams
- 14%
- Fiber
- 8 grams
- 30%
- Sugar
- 6 grams