Roast Corn And Chili Gazapacho

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups corn kernels, see note
• 4 vine ripe tomatoes, seeded diced
• 1 yellow pepper, seeded diced
• 1 seedless european cucumber, peeled seeded diced
• 1 1/2 celery ribs, diced
• 1 serrano chili, seeded minced
• 1 cup v8 vegetable juice
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 2 tablespoons parsley, chopped
• 2 tablespoons cilantro (optional)
• 1/2 teaspoon ground cumin
• vegetarian worcestershire sauce, to taste
• fresh ground pepper, to taste
• creme fraiche, garnish (optional)

Recipe

• 1 prepare bbq for grilling.
• 2 pull down corn leaves do not detach, remove silk and rewrap. you need about 6 med ears for this.
• 3 soak corn in water for about 7 minutes.
• 4 place ears on rack and grill over med hot coals.
• 5 turn frequently for 10 minutes.
• 6 cool then husk and cut corn from cob; catch as much corn milk as possible.
• 7 combine the con and the next six ingredients. toss and set aside 1/3.
• 8 put rest in blender.
• 9 add garlic; puree.
• 10 add v8, vinegars, juice, oil, parsley, cumin and puree.
• 11 transfer to bowl and add reserved veggies.
• 12 season to taste with sauce, salt and pepper.
• 13 cover and refrigerate several hours.
• 14 serve well chilled in chilled bowls.
• 15 garnish with creme if desired. omit for vegan.
• 16 garnish with cilantro.