White Bean Gazpacho with Flint Corn Skillet Bread

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

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 (Lost River Farm, Natick, MA); Wheat Flour (ME)

Spice: Thyme; Garlic [Heartbeet Farm, Berkley, MA]; Sea Salt

Vegan

Tools Needed: Skillet, stovetop

Ready In: 20 min.

CONTAINS: Wheat