Description
Sweet Corn Gazpacho is a creamy, chilled summer soup made with fresh corn and vibrant vegetables. Light, vegan, and refreshing.
Ingredients
Scale
- 4 ears sweet corn
- 1 small cucumber, peeled and deseeded
- 1 yellow bell pepper, deseeded
- 1 cup yellow cherry tomatoes
- 1 small shallot
- 2 cloves garlic
- 1 small jalapeno (optional)
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
- Basil oil (optional)
- Fresh sweet corn kernels (optional garnish)
- Heirloom cherry tomatoes, sliced
- Fresh basil
- Flaky sea salt
Instructions
- Slice the corn kernels off the cob and scrape remaining pulp into a bowl.
- Peel and deseed the cucumber.
- Peel the shallot and garlic and deseed the bell pepper and jalapeno.
- Add all ingredients to a blender and blend until completely smooth.
- Adjust consistency with olive oil or water if needed.
- Taste and adjust seasoning.
- Chill for at least 2 hours.
- Garnish and serve chilled.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir well before serving.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 5g
- Sodium: 792mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg