Brian’s Gazpacho Shots
Serves 2 to 4
Prep time: 5 minutes; no cooking time
Ingredients

  • 2 large tomatoes, cut into chunks
  • 1 cucumber, peeled, cut into chunks
  • 1 medium onion, cut into chunks
  • ½-to-1 jalapeño, seeded and diced (use more if want really spicy)
  • Juice from half lemon
  • Salt to taste
  • Garnishes—lemon zest, chopped basil, grilled corn kernels (recipe below)

Directions

  1. Add all ingredients except garnishes to food processor or blender.
  2. Pulse to chunky stew like consistency.
  3. Spoon mixture into bowls.
  4. Top w/little lemon zest, basil, grilled corn kernels; serve.

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Grilled Corn Kernels
Makes about 1 cup
Ingredients

  • 2 ears of corn w/husks

Directions

  1. Place corn on hot grill (while grilling, turn corn every few minutes, so it cooks evenly on all sides).
  2. Cook for 5-to-7 minutes or until kernels are tender, not mushy.
  3. Carefully peel husks back, but don’t remove.
  4. Remove, discard silk; return corn to grill; cook until kernels have char marks.
  5. When done, remove from grill; let sit for a few minutes to cool.
  6. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.