Tomato, Corn & Cucumber Chilled Gazpacho

Inspired by a recipe by Didi Emmons.

Ingredients:

3 ears of corn
½ cup chopped onion
1 medium cucumber, peeled and chopped
7 summer-ripened tomatoes (or 14 plum tomatoes) chopped
2 slices of bread, toasted or left out to dry
1 ½ cups cooked black beans, 1 can
3 Tablespoons minced onion
3 Tablespoon lime juice (a lime and a half)
1 Tablespoon olive oil
3 scallions, minced
1 teaspoon salt
½ teaspoon black pepper
¼ cup cilantro, chopped
1 jalapeno, minced (optional)

Directions:

In a blender, or food processor, combine the ½ cup onion, tomatoes, bread (broken into pieces)  and the cucumber. Run the machine in short spurts until the ingredients are pureed. Pour into a large bowl. Rinse your black beans in a strainer and then add to the bowl of the puree. Add into the bowl: minced onion, lime juice, olive oil, scallions, salt & pepper and most of the cilantro (save some to garnish bowls)

Cut your kernels off your corn cobs and stir them into the bowl. Mince your jalapeno, seeds and all and add to the bowl, too, if you like heat. Chill.  Serve with cilantro on top.