Smoky and Spicy Corn Gazpacho Recipe

Kara Ibarguen

Servings

8

Prep Time

90 minutes

Cook Time

60 minutes

Calories

169

Category

soup

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.

Smoky and Spicy Corn Gazpacho Recipe

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

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    1. Cover the rinsed Beans with water by 2 inches, cover and bring to a boil

    2. Allow to boil for 5 minutes, then add the Kelp

    3. Let the Beans soak for one hour

    4. Return the Beans to the stove and simmer until tender, stirring frequently and adding water if necessary, about 1-1 ½ hours

    5. Once Beans have cooked, set them aside to cool

    6. 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

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    1. Remove the kernels from the ears of corn, making sure to get as much of the flesh and juice as possible

    2. Reserve ¼ Cup of the kernels for garnish

    3. Add the Corn and all the remaining ingredients to a blender

    4. Add 1 Cup of the cooked Beans

    5. Thoroughly blend until smooth, 3-4 minutes

    6. Refrigerate for at least an hour in the blender

    7. Just before serving blend for 30 seconds and adjust seasonings as necessary

    8. Pour into separate bowls, drizzle each with oil, and top with a sprinkle of Dulse and Corn