Corn gazpacho with red onion

Name: Corn gazpacho with red onion
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) white beans; 1 piece(s) (1,5 cm) Ginger Root; 2 yellow tomatoes; 1 yellow capsicum; 2 can(s) (425 ml each) Corn; 7-10 Tbsp Juice of 1 lime; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 2 red onions; 1 small red chili pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp Coriander

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml) white beans
1 piece(s) (1,5 cm) Ginger Root
2 yellow tomatoes
1 yellow capsicum
2 can(s) (425 ml each) Corn
7-10 Tbsp Juice of 1 lime
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
2 red onions
1 small red chili pepper
2 TABLESPOONS Olive oil
7-10 Tbsp Coriander

Directions

1
Pour the beans into a sieve, rinse with cold water and drain. Peel ginger and dice finely. Wash and coarsely dice the tomatoes. Clean, wash and finely dice the peppers. Pour corn into a sieve, drain.
2
Set aside 2 tablespoons of corn and 1 tablespoon of paprika.
3
Put the corn, beans, peppers and tomatoes in a large bowl. Add lime juice, 250 ml water and milk. Puree finely. (Or put in a blender and puree finely.) Season to taste with salt, pepper and cayenne pepper.
4
Onions peel, halve and cut into very fine strips. Clean the chilli, cut lengthwise, wash and remove seeds. Dice the pod very finely. Arrange the soup in small bowls, sprinkle with paprika, corn, chili and onions.
5
Drizzle olive oil over it. Garnish with coriander if desired.