White Bean Gazpacho with Flint Corn Skillet Bread

gazpacho
  • Refreshing cucumber, pepper, and tomato soup chilled, served with a quick semolina and dent corn skillet bread made with freshly ground dent corn grown in Dover
  • The Veggies: Tomato; Bell Pepper; Cucumber; Cilantro; Onion, Rosemary (Vanguarden Farm, Dover, MA)
  • Legume: White Cannelini Beans (Baer’s Best Beans, S. Berwick, ME)
  • Grain: Dent Corn (Vanguarden Farm, Dover, MA); Semolina (wheat)
  • Spice: Thyme; Garlic; Sea Salt
  • Vegan
  • Tools Needed: Skillet, stovetop
  • Ready In: 20 min.
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