Heirloom Tomato Gazpacho with Corn and Black Beans

  • 2 ears or corn, shucked
  • 1 small red onion, chopped
  • 3 lbs fresh tomatoes, preferably heirloom
  • 2 slices white bread, toasted
  • 1 medium cucumber, peeled, chopped
  • 1 14 oz can black beans, rinsed
  • Juice of one lime
  • 2 Tbsp olive oil
  • 3 scallions, minced
  • 1 Tbsp white balsamic vinegar
  • ¼ cup chopped cilantro
  • Salt and pepper to taste

Perfect for a hot, late summer dinner when the tomatoes are plentiful and the corn is at its peak. 

In a large pot bring water to a boil. Add corn and cook for 2 minutes, remove and let cool.  Remove corn kernels from cobs.  Drop tomatoes in to the boiling water for 30 seconds or until skin split. Remove from water, peel off skins and discard them. Chop tomatoes. Puree the tomatoes, onion, cucumber and toasted bread in a food processor. Transfer to a large bowl. Add the beans, corn, lime juice, scallions, cilantro, and white balsamic vinegar. Mix well. Salt and pepper to taste. Chill for several hours or overnight to let flavors develop.

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