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Spicy Chilled Succotash with Tomato

August 10, 2010

I have always loved succotash but when a friend served this chilled spicy variation with tomatoes I was pleasantly surprised and have been making it for years.  She lived in Arizona and was making cold soups long before they were so popular.  It is a wonderful side dish but can be served as a delicious lunch as well.  And I do have it for breakfast on steamy hot days.  Really does the job of waking you up with tons of flavor.


Spicy Chilled Succotash with Tomato


  • 1  C. Onions (chopped)
  • 1/2 Green Pepper (chopped)
  • 1/4 Red Pepper (chopped)
  • 2 T. Extra Virgin Olive Oil
  • 1 Garlic Clove (minced)
  • 3 C. Tomatoes (chopped)
  • 2 C. Corn Kernels (fresh or frozen)
  • 2 C. Lima Beans (fresh or frozen)
  • 2 T. Fresh Basil (chopped) (save some leaves for garnish)
  • Red Pepper Flakes (to taste) (optional)
  • Kosher Salt (to taste)
  • Freshly Ground Pepper


  1. Heat the oil and then add the onion, sprinkle with salt and saute (about 5 min.)
  2. Add garlic, stir in and cook about 1 minute
  3. Add tomatoes, corn and lima beans, reducing heat to medium-low
  4. Add red pepper flakes (optional), cover and simmer until vegetables are tender (about 20 min.)
  5. Season to taste with salt and pepper
  6. Remove from heat and put in a covered bowl to chill (make a day ahead if possible for enhanced flavoring)
  7. Stir in basil, ladle into bowls and garnish with fresh parsley (reheat if serving warm)

(Serves 4-6)

Adapted from “Bon Appetit” Magazine

A contribution for “Summer Fest 2010”.  For more details and recipes go to

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