White Bean Gazpacho with Flint Corn Skillet Bread

05
Sep

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.