Thursday, July 8, 2010

Simple Gazpacho, with Jersey Corn and Goat Cheese

I don’t know about the rest of the country, but here in New York, it has been brutally hot the past few days. Daily temperatures over 100º F are turning apartments into saunas and the last thing you want to do in a hot, cramped kitchen is turn on your stove and make dinner.

So for this Thursday’s Terra Treats, try this recipe for gazpacho! Full of fresh vegetables and topped with just a little goat cheese, this recipe feels like a stroll through the farm.

And since it’s served cold, it’s just what you need to perk up from summer’s withering heat! This recipe calls for a couple ears of sweet, Jersey corn, which is just starting to come into season. Take a stroll over to your local farm or farmer’s market (if there isn’t a farm nearby), and pick up a couple of ears. And if you live in New Jersey, you’re really in luck - between Griggstown Quail Farm, Cherry Grove Farm, and Terhune Orchards (my personal favorite!), there’s no shortage of options for really great, locally grown, seasonal produce.

 One of the barns at Terhune Orchards

Stop by the farm’s store for everything from flowers and cookies to fresh-picked aspargus and peaches!

Simple Gazpacho, with Jersey Corn and Goat Cheese

Directions (adapted from Real Simple recipe):
2 cloves whole garlic, peeled
2 ½ pounds beefsteak tomatoes, roughly chopped
½ small white onion, roughly chopped
2 red bell peppers, roughly chopped
1 pound Kirby cucumbers, peeled and roughly chopped (about 2 medium cucumbers)
¼ cup fresh lemon juice
1 ½ teaspoons kosher salt
½ teaspoon pepper
3 oz goat cheese, crumbled
1 cup fresh Jersey corn kernels (from 2 ears)
3 tbsp fresh cilantro, roughly chopped
2 tbsp extra-virgin olive oil

  1. With the flat side of a knife, smash each peeled garlic clove. Working in batches, place the smashed garlic, tomatoes, onion, bell peppers, and cucumbers in a food processor and pulse slowly, stopping before mixture becomes puréed.
  2. Transfer mixture to a large bowl and stir in the lemon juice, 1 ½ teaspoons salt, and ½ teaspoon pepper. Place in refrigerator for at least 2 hours, to chill and to let flavors develop.
  3. Serve soup in bowls, and top with goat cheese, corn, and cilantro. Drizzle lightly with olive oil and serve with crusty bread.


  1. I just came back from the grocery store with my mom, and we're gonna try to make your gazpacho!! She'll have to help me since I'm my cooking needs some work, but that's how you learn. Can't WAIT!!!

  2. I'm going to try this one, LS. Gazpacho seems to need a zingy flavor mixed with all those veggie flavors and I almost always use dill (recipe from the original Silver Palate book, minus the raw eggs). Right now my fridge contains everything to make this cold soup, but the dill - however I do have cilantro. Glad I read your blog today. Getting ready to haul out the Cuisinart - every other day around this time! Can't get enough gazpacho!!

  3. Goat cheese? In gazpacho? Blaaaa-aaa-aaa - bucolic, at the very least, or are you playing on a salad theme?

    The addition of corm makes me think you're on track to creating a wonderful cold minestrone, however. Got me thinking ...

  4. it's so hot here in Jersey it won't matter what you put in it as long as you serve it cold and don't have to cook anything ... what are kirby cukes?