Roast Corn and Chili Gazapacho Recipe

Name: Roast Corn and Chili Gazapacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 12 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); ½ teaspoon ground cumin; vegetarian worcestershire sauce, to taste; fresh ground pepper, to taste; creme fraiche, garnish (optional)

Servings: persons

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 12 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)
½ teaspoon ground cumin
vegetarian worcestershire sauce, to taste
fresh ground pepper, to taste
creme fraiche, garnish (optional)

1
Prepare BBQ for grilling.
2
Pull down corn leaves do not detach, remove silk and rewrap.
3
You need about 6 med ears for this.
4
Soak corn in water for about 7 minutes.
5
Place ears on rack and grill over med hot coals.
6
Turn frequently for 10 minutes.
7
Cool then husk and cut corn from cob; catch as much corn milk as possible.
8
Combine the con and the next six ingredients.
9
Toss and Set aside 1/3.
10
Put rest in blender.
11
Add garlic; puree.
12
Add v8, vinegars, juice, oil, parsley, cumin and puree.
13
Transfer to bowl and add reserved veggies.
14
Season to taste with sauce, salt and pepper.
15
Cover and refrigerate several hours.
16
Serve well chilled in chilled bowls.
17
Garnish with creme if desired.
18
Omit for Vegan.
19
Garnish with cilantro.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups corn kernels, see note, 4 vine ripe tomatoes, seeded diced, 1 yellow pepper, seeded diced, 1 seedless European cucumber, peeled seeded diced, and more.

Yes, Roast Corn and Chili Gazapacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Corn and Chili Gazapacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions