Umami Gazpacho with Adobo Black Bean, Tomato, and Corn Salsa and Tiki Chiller

Updated: Jan 7

Versatile Soup

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from June 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Spring 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

It's a wonderful life -- so live it fully and share it with those you love. - Pam Smith, RDN

Chili Lime Seared Pork Chops


Yields: 12 Servings


Ingredients

  • 1 red pepper, seeded and finely diced, about 1 cup 1 yellow pepper, seeded and finely diced, about 1 cup

  • 1 large cucumber, seeded and finely diced, about 1 cup

  • 8 Roma tomatoes, finely diced, about 2 cups

  • 1/2 medium red onion, minced, about 1 cup

  • 4 cloves garlic, minced, about 1 tablespoon

  • 24 ounces V-8 juice

  • 24 ounces tomato juice

  • 1/4 cup fresh basil, chopped

  • 2 tablespoons white balsamic vinegar

  • 1 tablespoon hot pepper sauce, such as Cholula

  • 1 tablespoon P.S. Flavor!™ Porcini Pepper

  • 1 teaspoon P.S. Flavor!™ Creole Kitchen, or Kosher salt to taste

  • Adobo Black Bean, Tomato, and Corn Salsa, recipe follows

  • Fresh basil sprig, for garnish

  • Fresh lime slices, for garnish

  • Corn husk, for presentation

  • Tiki Chili Chiller, recipe follows

Method

  1. Combine all ingredients. Season with Creole Kitchen or Kosher salt to taste. Chill in the refrigerator to be served icy cold.

  2. When ready to serve, ladle into bowl and top with a basil sprig and fresh lime slices.

  3. Plate with several heaping spoonfuls of Adobo Black Bean, Tomato, and Corn Salsa in the gazpacho or to the side of the bowl. For added presentation, tie a corn husk into a knot or bow at the top and fill husk with the Adobo Black Bean, Tomato, and Corn Salsa; serve immediately. Finish off your meal with a refreshing Tiki Chili Chiller.

  4. Makes 12 servings, 1 cup gazpacho each. Refrigerate remaining gazpacho up to 7 days.

  5. Pam’s note: Umami Gazpacho is also delicious with shrimp. Read on for my recipe for Adobo Grilled Shrimp Kabobs!



 


 


Adobo Black Bean, Tomato, and Corn Salsa


Ingredients

  • 4 Roma tomatoes, diced

  • 2 1/2 cups black beans, drained and rinsed (2 15.5 ounce cans, if using)

  • 1 1/2 cups fresh cut off the cob corn kernels (3 ears)

  • 1/2 cup red onion, minced

  • 1/2 jalapeño pepper, minced (1/2 to 1 teaspoon, based on heat tolerance!)

  • 1 tablespoon chopped fresh cilantro

  • 4 cloves garlic, minced

  • Juice of 2 limes

  • 1 tablespoon white balsamic vinegar

  • 2 teaspoons hot pepper sauce, such as Cholula

  • 1 tablespoon P.S. Flavor!™ Adobo Kitchen

Method

  1. In a large bowl, combine all ingredients and mix well. Allow to marinate at least one hour before serving.



Tiki Chili Chiller


Ingredients

  • 4 cups frozen fresh pineapple chunks, cut and frozen from fresh

  • 1 cup canned unsweetened coconut milk

  • 1 tablespoon P.S. Flavor!™ Chili Lime, and more to taste/garnish

  • Fresh pineapple or lime wedges, for garnish

  • Rum, optional

Method

  1. Find a fresh pineapple that is fragrant and ripe, then slice away exterior and cut into cubes, reserving a few wedges for garnish. Freeze the cubes in a Ziploc bag.

  2. Place the pineapple and 1/2 cup coconut milk in a high-speed blender (like a Vitamix or Ninja) or food processor, and lock lid into place. Start blending from low to high, tamping down occasionally. Add liquid as needed to blend, but use as little as possible to maintain the frosty thickness. Add the Chili Lime at the final blend.

  3. Pour into a serving dish (or shot glass), swirl on top with the back of a spoon, and sprinkle with extra Chili Lime. Garnish with fresh pineapple or lime, float with rum if desired – even add a colorful cocktail umbrella, if the tiki mood strikes!



Optional Add-On: Adobo Grilled Shrimp Kabobs


Ingredients

  • 1 pound wild-caught shrimp (18-20 per pound), peeled and deveined

  • 2 tablespoons P.S. Flavor!™ Adobo Kitchen

Method

  1. Skewer 5 shrimp on each kabob, leaving space between shrimp.

  2. Sprinkle each kabob with 1/2 tablespoon Adobo Kitchen, on both sides, until each shrimp has a light coat of seasoning.

  3. Grill until done, taking care not to overcook.

 


Grocery List


SEAFOOD 1 pound wild-caught shrimp (18-20 per pound), peeled and deveined (optional)

PRODUCE 1 red pepper

1 yellow pepper

1 large cucumber

12 Roma tomatoes

2 medium red onions

8 garlic cloves

3-4 limes

3 ears corn

1 jalapeño pepper

Fresh cilantro

Fresh basil

1 whole pineapple


MISCELLANEOUS

24 ounces V-8 juice

24 ounces tomato juice

1 can unsweetened coconut milk

2 15.5 ounce cans black beans (we suggest Goya)

Rum, optional

CHECK YOUR PANTRY FOR White balsamic vinegar

Hot pepper sauce, such as Cholula


P.S. FLAVOR!™ SPICES Adobo Kitchen

Porcini Pepper

Chili Lime

Creole Kitchen or Kosher salt

 

Prep Sheet

EQUIPMENT Cutting board

Chef’s knife

Citrus squeezer

Colander

Measuring cups and spoons

2 large spoons

Spatula

4-quart serving bowl

Large mixing bowl

Gallon size Ziploc bag

High-speed blender or food processor

Tasting spoons

Bowls for serving

Dessert dishes or shot glasses


PRE-PREPPED INGREDIENTS 1 red pepper, seeded and finely diced, about 1 cup

1 yellow pepper, seeded and finely diced, about 1 cup

1 large cucumber, seeded and finely diced, about 1 cup

8 Roma tomatoes, finely diced, about 2 cups

4 Roma tomatoes, diced

1 1/2 cups minced red onion

8 cloves garlic, minced, about 2 tablespoons

1/4 cup basil, chopped

1 tablespoon cilantro, chopped

Juice of two limes

Thin fresh lime slices, for garnishing gazpacho

Fresh pineapple or lime wedges, for garnishing dessert

2 1/2 cups black beans, drained and rinsed

1 1/2 cups fresh cut off the cob corn kernels

Corn husk, tied in knot or bow

1/2 jalapeño pepper, minced (½ to 1 teaspoon, based on heat tolerance)

1 fresh pineapple cut into 4 cups chunks, reserving a few wedges for garnish **Freeze chunks for at least 3-4 hours.**

1 pound wild-caught shrimp (18-20 per pound), peeled and deveined (optional)


INGREDIENTS TO HAVE READY 1 tablespoon P.S. Flavor!™ Porcini Pepper

1 tablespoon P.S. Flavor!™ Adobo Kitchen

1 tablespoon P.S. Flavor!™ Chili Lime, and more to taste/ garnish

1 teaspoon P.S. Flavor!™ Creole Kitchen, or Kosher salt to taste

24 ounces V-8 juice

24 ounces tomato juice

3 tablespoons white balsamic vinegar

2 tablespoons hot pepper sauce, such as Cholula

Fresh basil sprig

1 cup canned unsweetened coconut milk

Fresh pineapple or lime wedges, for garnish

Rum, optional

Wine of choice

 

Watch this meal come to life here:




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