Medusa gazpacho is a cold soup made from fire-roasted tomatoes, peppers, onions, garlic, topped with a cannellini bean salad, and fresh avocados.
Fresh tomato salsa
Gazpacho
Mexican corn salad
This week, we’re making Mexican corn salad with Pearson’s corn and the Medusa gazpacho with fire-roasted tomatoes, peppers, onions, garlic, topped with a cannellini bean salad and fresh avocados.
With all the tomatoes, corn, cucumbers, and herbs flourishing in our gardens and at the farmer’s market, I thought it would be a great chance to show you how to make a really good, authentic Spanish salsa, gazpacho, and grilled corn salad.
perfect for summertime and can be made using fresh produce from farmer’s markets.
Grilling the Ingredients
Prepare your grill outdoors using all-natural lump charcoal or untreated hardwoods.
• Homegrown or ripe vine tomatoes (a mix of sizes: cherry, heirloom, beefsteak)
• Tomatillos (purple or green)
• Sweet Onion, cut into thick slices
• Red Onion, cut into thick slices
• Jalapeño peppers
• Red Bell Peppers
• Green Bell Peppers
• Garlic cloves
• Large items (tomatoes, onions, peppers): Grill, turning occasionally, until significantly charred. Onions should be blackened outside but still slightly crisp inside.
• Small items (cherry tomatoes, garlic cloves): Grill on one side only until colored and softened; they will finish cooking in the pot. This will prevent the smaller items from burning and becoming bitter.
• Corn: Grill on all sides until colored. (Caution: corn may snap and pop).
As ingredients are charred, transfer them into two separate lidded pots—one for red salsa ingredients and one for green. Keep the pots covered during and after grilling to trap heat and smoke, which allows the ingredients to soften and absorb flavor.
Red Salsa (Gazpacho Base)
| Ingredients | Instructions |
|---|---|
| • 2 pounds farm grown tomatoes • 12 ounces sweet onion • 8 ounces tomatillos • 4 ounces olive oil • 3 jalapeños • 1 each green & red pepper • 1 bulb garlic • 1 bunch cilantro leaves (About 2 cups) • 2 tablespoons Cider vinegar • Salt & Pepper to taste • Hot sauce to taste | Using an immersion blender, puree the grilled ingredients, herbs, and vinegar until smooth. Season to taste with salt, pepper, and hot sauce. I like to add olive oil to my salsa as it brings a nice viscosity. |
Green Tomatillo Salsa
| Ingredients | Instructions |
|---|---|
| • 2 pounds tomatillos, Peeled • 12 ounces sweet onion • 1 cup cilantro leaves • 1 bulb garlic • 4 ounces red onion • 4 ounces green pepper • 4 ounces red bell pepper • 4 ounces hot pepper • 4 ounces Olive oil • Water (to desired consistency) • Salt and pepper to taste | Using an immersion blender, puree the grilled ingredients and herbs until smooth. With the blender running, slowly stream in the olive oil to emulsify. Add water, if needed, to reach your desired consistency. Season to taste with salt and pepper. |
Bean Salad
| Ingredients | Instructions |
|---|---|
| • 14 ounces cooked cannellini beans, drained • 2 ounces red onion, small dice • 2 ounces mixed red & green peppers • 1/2 cup chopped Italian parsley • 1/4 cup chopped fresh cilantro leaves • 1 each diced avocado, ripe • 2 ounces olive oil • 1 ounce lemon (or lime) juice, fresh squeezed • 1/2 tablespoon chopped garlic • 1/4 teaspoon ground cumin • 1/4 teaspoon dry Greek oregano • Hot sauce to taste • Salt and pepper to taste | Combine all ingredients in a bowl. Mix until the beans are coated. Reserve this salad for the gazpacho garnish. This can also be served on its own with rice, pasta, or cooked potatoes. |
Grilled Mexican Corn Salad
| Ingredients | Instructions |
|---|---|
| • 8 ears of corn, peeled then grilled on all sides until colored (caution: corn may “snap” and pop) | 1. Once the grilled corn is cool enough to handle, cut the kernels off the cob over a pan. |
| • 1 cup Parmesan cheese, grated • Juice of 2 limes or 1 lemon, fresh squeezed • 1/2 cup red onion, small dice • 1/2 cup sweet onion • 1/2 cup green & red pepper mixed • 1/2 cup mayo, Mexican crema, melted unsalted butter, or light olive oil (according to your dietary preferences) • 1 teaspoon cumin powder • Salt & white pepper to taste • Hot sauce to desired heat | 2. In a bowl, combine the corn, diced peppers, onions, mayonnaise, Parmesan cheese, cumin, salt and white pepper mixture, and the lime juice. |
| 3. Mix thoroughly until the corn is coated then garnish with more Parmesan and a little lime juice. |
Gazpacho Assembly
| Ingredients | Instructions |
|---|---|
| • The chilled Red Salsa (Gazpacho base) | 1. Ladle the chilled red salsa (gazpacho base) into a bowl. |
| • The prepared Bean Salad | 2. Place a scoop of the bean salad directly in the center. |
| • 1 ripe avocado • Lime juice • Salt • White pepper | 3. Scoop the avocado from the skin. Dice the flesh. Gently mix the diced avocado in a separate bowl with a little salt, white pepper, and lime juice to prevent oxidizing. Use as garnish. |
| • Fresh Garnishes: diced cucumber, diced red pepper, diced red onion, diced sweet onion, chopped cilantro, chopped Italian parsley, sliced jalapeño (with seeds for heat) | 4. Scatter the fresh garnishes over the top: cucumber, red pepper, both onions, cilantro, Italian parsley, and jalapeño. |
| • Olive oil | 5. Drizzle the entire bowl with a touch of olive oil. |
| • Lime juice | 6. Add “just a whisper” of fresh lime juice. |
| • Cayenne pepper hot sauce | 7. Garnish the rim of the bowl or plate with cayenne pepper hot sauce. To eat, one can dab their spoon in the hot sauce before taking a bite of the soup. Serve with a frozen spoon for a cold soup. |
Tags: Mexican, Corn Salad, Salsa, Gazpacho, Gluten-Free, Vegan, Grilled, Bean Salad, Jalapeño, Jalapeno, Charred, Cold Soup, Parmesan, Easy, Quick, Fresh, Herbs, Spicy, Make-Ahead, Party Food, Side Dish, Main Course, Healthy