10/15/2014 03:54 am ET Updated Dec 06, 2017

Succotash Gazpacho Shots

Claire Thomas

Being a native West Coaster, I didn't actually know that succotash was a real thing, until I came across it on a menu. I had only known it as part of Daffy Duck's signature exclamation, and it was such a lyrical sounding word, like Timbuktu or Rancho Cucamonga, that I just put it in the same category of supercalifragilisticexpialidocious. I now know that it is something real, and also something delicious. This succotash (usually a combination of corn, lima beans, and other beans, though I dropped the last ingredient in favor of chilies and tomatoes) is delicious on its own, but I was serving it for an event, decided to turn it into a gazpacho, served in small cups. Enjoy!




2 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1/2 small onion, cut into 1/4-inch dice
1/2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
1 large fresh jalapeño chile, seeded and finely chopped
3/4 lb cherry tomatoes (1 pint), halved
1/2 cup frozen lima beans, rinsed under warm running water and drained
3/4 cups fresh corn kernels (1 ear)
coarse salt and freshly ground pepper
1/2 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves
1/4 cup chopped fresh basil
1/2 cup buttermilk
1 to 2 cups milk

In a large sauté pan, heat the oil and butter over medium heat. Add the garlic and onion, cooking for 5 minutes, until fragrant and sweating. Add the remaining vegetables, except for buttermilk and milk, and cook for another 5 to 10 minutes, until everything is tender. Reserve about a half cup for garnish, then place everything in a blender, along with the buttermilk, and puree. Add milk slowly, until smooth and thinned to desired texture. Chill for a couple hours in the fridge, pour into cups and garnish with succotash.

For more recipes like this one, check out my blog The Kitchy Kitchen.