Description
This summer sweet corn gazpacho is a creamy, cold soup full of flavor from fresh summer vegetables! It’s light, fresh, and perfect for enjoying on a hot summer day!
Ingredients
Scale
- 4 ears sweet corn
- 1 small cucumber (peeled and deseeded)
- 1 yellow bell pepper
- 1 cup yellow cherry tomatoes (or 1 large yellow tomato)
- 1 small shallot
- 2 cloves garlic
- 1 small jalapeno (optional)
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white balsamic vinegar
- 2 teaspoons kosher salt
- basil oil (optional)
- fresh sweet corn (optional)
- heirloom cherry tomatoes (sliced)
- fresh basil
- flaky sea salt
Instructions
- Step 1: Slice the corn kernels off the cob and scrape any remaining pulp into a bowl; reserve about 1/4 cup of the kernels for garnish if desired.
- Step 2: Peel and de-seed the cucumber.
- Step 3: Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
- Step 4: In a blender combine the corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, white balsamic vinegar, and salt, then blend until completely smooth.
- Step 5: If the gazpacho is too thick, blend in a little extra olive oil or a couple tablespoons of water until desired consistency is reached.
- Step 6: Taste and adjust the seasonings as desired.
- Step 7: Chill in the fridge for at least 2 hours before serving.
- Step 8: Garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, and a drizzle of pesto oil and flaky sea salt.
Notes
This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Lunch, Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 5 g
- Sodium: 792 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.01 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg