Corn gazpacho with pepper and tomato

Name: Corn gazpacho with pepper and tomato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) Corn; 1 can(s) (425 ml) white beans; 1 piece(s) (approx. 20 g) Ginger; 2 yellow tomatoes; 1 yellow pepper; 7-10 Tbsp Juice of 1 lime; 200 ml Milk; 7-10 Tbsp salt, pepper, cayenne pepper; 2 red onions; 1 small red chili pepper; 2 TABLESPOONS good olive oil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) Corn
1 can(s) (425 ml) white beans
1 piece(s) (approx. 20 g) Ginger
2 yellow tomatoes
1 yellow pepper
7-10 Tbsp Juice of 1 lime
200 ml Milk
7-10 Tbsp salt, pepper, cayenne pepper
2 red onions
1 small red chili pepper
2 TABLESPOONS good olive oil

Directions

1
Pour the corn into a sieve, remove 2 tablespoons and set aside. Pour the beans also into the sieve, rinse everything with water and let it drain. Peel ginger and dice finely. Wash and coarsely dice the tomatoes.
2
Clean, wash and finely dice the peppers. Set aside 1 tablespoon of paprika.
3
Put the corn, beans, ginger, tomatoes and peppers in a large bowl. Add lime juice, 1⁄4 l cold water and milk. Puree finely with a hand blender. Season to taste with salt, pepper and cayenne pepper.
4
Chill for at least 1⁄2 hour.
5
Onions peel and halve, cut into very fine strips. Clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Arrange the soup in small bowls and sprinkle with the remaining paprika, corn, chilli and onions.
6
Drizzle olive oil over it.