Description
A refreshing and vibrant Summer Sweet Corn Gazpacho, perfect for hot days. This chilled soup brings together the natural sweetness of corn and the zesty flavors of fresh vegetables, making it a delightful starter or light meal.
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
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
- basil oil
- optional
- fresh sweet corn
- optional
- heirloom cherry tomatoes
- sliced
- fresh basil
- flaky sea salt
Instructions
- Start by cutting the kernels off the sweet corn and place them in a blender.
- Add the peeled and deseeded cucumber, yellow bell pepper, yellow cherry tomatoes, shallot, garlic, and jalapeno to the blender.
- Pour in the olive oil, lemon juice, sherry vinegar, and kosher salt.
- Blend until smooth and adjust seasoning as needed.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
- Serve topped with basil oil, fresh sweet corn, heirloom cherry tomatoes, fresh basil, and a sprinkle of flaky sea salt.
Notes
Feel free to adjust the ingredients based on seasonal availability. For a creamier texture, consider adding avocado to the blend.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Soup / Appetizer
- Method: No-cook / Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Summer Sweet Corn Gazpacho, gazpacho, corn soup, summer recipes, chilled soup