White Bean Gazpacho with Flint Corn Skillet Bread

healthy local food delivered boston ma vegan

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; Cucumber; [Duck Hollow Farm, Sherborn, MA]; Bell Pepper, Cilantro; Onion (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


Tools Needed: Skillet, stovetop

Ready In: 20 min.


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