Recipe: Roasted Corn Gazpacho

ROASTED CORN GAZPACHO

4 large ripe tomatoes
2 sweet red onions
1 sweet red bell pepper
2 large cloves garlic, skin on
3 tablespoons olive oil, divided use
2 cups fresh corn kernels (about 4 ears)
1 cucumber, diced
2 tablespoons sherry vinegar
1/4 cup fresh basil leaves
salt and pepper (to taste)
TO SERVE:
8 black Mediterranean-cured olives, pitted and diced

Preheat oven to 450 degrees F.

Put tomatoes, onions, bell pepper, and garlic in a roasting pan, dribble with 2 tablespoons of the oil and roast them in the oven for 25-30 minutes. Remove the garlic after 10 minutes (so it won't scorch) and when it is cool enough to handle, squeeze the pulp from the skins.

When the roasted vegetables are slightly cooled, place them, along with the garlic pulp, in a blender.

Turn the oven setting to broil.

Remove husks from the corn, put the ears in roasting pan, and brush with the remaining oil. Broil the corn for 2-3 minutes, turning the ears once. Remove and when the ears are cool enough to handle, cut off the kernels.

Add 1 cup of the kernels to the blender, reserving the rest for garnish. Add half the diced cucumber and reserve the rest.

Add the vinegar, basil, and seasonings and puree the mixture until it is well mixed but still chunky. (If the mixture is too thick, dilute with a little tomato juice.)

Transfer to a covered container and chill thoroughly. When ready to serve, ladle in bowls and garnish the tops with corn kernels, cucumber and black olives.

Servings: 4
Adapted from source: Crazy for Corn by Betty Fussell