Tomato Gazpacho Waffle Bites

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 12g protein
• 48g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1 tsp divided kosher salt
• 1/2 tsp smoked paprika
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tbsp divided olive oil
• 2 lb ripe tomatoes
• 1 English cucumber
• 1 red bell pepper
• 1 small garlic clove
• 2 tbsp sherry vinegar
• 1/3 cup plus more for garnish fresh basil leaves
• 1/2 cup crumbled feta
• 1/2 cup fresh corn kernels
• 1/4 tsp black pepper
• as needed nonstick cooking spray

Instructions

1. 1Preheat a mini or standard waffle iron to medium and spray with nonstick oil. Whisk flour, cornmeal, baking powder, half the salt, and smoked paprika together.
2. 2Combine buttermilk, egg, and two tablespoons of the olive oil; pour into the dry ingredients and stir until a thick batter forms. Cook small scoops of batter until crisp and golden, about 3 to 4 minutes, to make roughly sixteen bite-size waffle squares. Cool on a rack so they stay crunchy.
3. 3Core and roughly chop the tomatoes, cucumber, and red bell pepper. Add them to a blender with the garlic, remaining olive oil, sherry vinegar, most of the basil, remaining salt, and black pepper.
4. 4Blend on high until the gazpacho is smooth and frothy, about 45 to 60 seconds. Taste and adjust seasoning; chill the soup in the refrigerator for at least 15 minutes so it is icy cold and the flavors meld.
5. 5When ready to serve, ladle the chilled gazpacho into four shallow bowls or cups. Float or arrange four warm or room-temperature waffle bites alongside or partially dipped in each bowl.
6. 6Scatter fresh corn kernels, crumbled feta, and torn basil over the gazpacho and waffle edges for color and crunch.
7. 7Serve immediately as a light, playful lunch—guests can dunk the savory waffle bites into the cold tomato soup for a refreshing summer contrast of temperatures and textures.