Sweet Corn Gazpacho Recipe
Sweet Corn Gazpacho is a refreshing and flavorful cold soup that’s perfect for summer. This vibrant dish combines the sweetness of fresh corn with the tanginess of tomatoes and lime juice, creating a delightful blend of flavors in every spoonful.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Fresh Corn
- 3 ears fresh corn
Yellow Tomato
- 1 yellow tomato, roughly chopped
Yellow Bell Pepper
- 1 yellow bell pepper, seeded and roughly chopped
English Cucumber
- 1 cup roughly chopped, peeled English cucumber
Sweet Onion
- 1/4 cup roughly chopped sweet onion
Olive Oil
- 1/4 cup extra virgin olive oil, plus more for drizzling
Rice Vinegar
- 2 tablespoons rice vinegar
Lime Juice
- 2 tablespoons freshly-squeezed lime juice
Garlic
- 2 cloves garlic, peeled and smashed or pressed
Seasoning
- Salt and freshly ground black pepper to taste
Garnish
- Fresh basil for garnish
Instructions
- Slice the Corn: Slice the corn kernels off the cob; reserve 1/3 cup for garnish.
- Blend Ingredients: Place corn, tomato, yellow bell pepper, cucumber, onion, olive oil, vinegar, lime juice, and garlic in a high-speed blender. Process until smooth but not totally pureed. Season with salt and pepper.
- Chill: Transfer the mixture to an airtight container and chill in the refrigerator for at least 2 hours.
- Garnish and Serve: Garnish with basil, reserved corn kernels, a drizzle of olive oil, and serve.
Notes
- This gazpacho tastes even better when made a day ahead to allow the flavors to meld together.
- You can customize the garnishes with additional toppings like diced avocado or croutons.
Find it online: https://marthatasty.com/sweet-corn-gazpacho-recipe/
