Description
Cool down with this refreshing Summer Sweet Corn Gazpacho, a delightful chilled soup bursting with the flavors of fresh corn, bell peppers, and cucumber. Perfect for hot days and a great way to enjoy the season’s bounty.
Ingredients
Scale
Fresh Sweet Corn Gazpacho:
- 3 ears fresh sweet corn (kernels removed)
- 1 large yellow bell pepper, chopped
- 1 large cucumber, peeled and chopped
- 1 small garlic clove, minced
- 1/4 cup chopped red onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water (as needed)
- Fresh herbs and corn kernels for garnish (optional)
Instructions
- Blend Ingredients: In a blender, combine sweet corn kernels (reserve a few tablespoons for garnish), yellow bell pepper, cucumber, garlic, red onion, olive oil, white wine vinegar, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Adjust Consistency: Add cold water gradually to achieve desired thickness. Adjust seasoning to taste.
- Chill and Serve: Transfer the gazpacho to a bowl, cover, and chill for at least 1 hour. Stir well before serving and garnish with reserved corn kernels and fresh herbs if desired.
Notes
- For a creamier texture, consider adding half an avocado or a few tablespoons of plain Greek yogurt before blending.
- This soup tastes even better when made a few hours in advance to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
