Succotash Gazpacho Shots
Being a native West Coaster, I didn't actually know that succotash was a real thing, until I came across it on a menu. I now know that it is something real, and also something delicious. This succotash (usually a combination of corn, lima beans, and other beans, though I dropped the last ingredient in favor of chilies and tomatoes) is delicious on its own, but since I was serving it for an event, I decided to turn it into a gazpacho, served in small cups. Enjoy!
2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1/2 small onion, cut into 1/4-inch dice
1/2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
1 large fresh jalapeño chile, seeded and finely chopped
3/4 lb cherry tomatoes (1 pint), halved
1/2 cup frozen lima beans, rinsed under warm running water and drained
3/4 cups fresh corn kernels (1 ear)
Coarse salt and freshly ground pepper
1/2 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves
1/4 cup chopped fresh basil
1/2 cup buttermilk
1 to 2 cups milk
In a large sauté pan, heat the oil and butter over medium heat. Add the garlic and onion, cooking for five minutes, until fragrant and sweating. Add the remaining vegetables, except for buttermilk and milk, and cook for another five to 10 minutes, until everything is tender. Reserve about a half cup for garnish, then place everything in a blender, along with the buttermilk, and puree. Add milk slowly, until smooth and thinned to desired texture. Chill for a couple hours in the fridge, pour into cups, and garnish with succotash.
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