Sweet Corn Gazpacho
User Reviews
5
Sweet Corn Gazpacho
Description
Sweet Corn Gazpacho uses fresh Sunshine variety sweet corn kernels scraped from the cob, combined with yellow cherry tomatoes and yellow bell pepper for natural sweetness and freshness. Aromatic ingredients such as garlic and shallot enhance depth, while white beans add creaminess and thickness.
The mixture is blended until smooth and chilled, allowing flavors to meld. Spices like cayenne pepper and ground ginger provide a subtle heat and warmth that contrast nicely with the cool temperature of the soup. Lime juice brightens the profile, adding acidity that balances the natural sweetness from the corn and tomatoes.
When serving, the gazpacho is garnished with radish sprouts for a peppery crunch, reserved fresh corn kernels for texture, and cilantro leaves for herbal brightness. A drizzle of high quality extra virgin olive oil adds richness and a fruity note. This chilled soup works well as a refreshing appetizer during warm weather or a light, vegetable-forward dish.
Ingredients
- 3 sweet corn ears of Sunshine variety
- 12 ounces yellow cherry tomato about 2 heaping cups
- 1 yellow bell pepper seeded, roughly chopped
- ½ shallot medium
- 2 to 4 garlic depending on preference, cloves
- ½ cup White beans canned, drained
- ¾ to 1 cup vegetable stock
- lime juice juice of 1 lime, optional
- ½ teaspoon cayenne pepper
- 1 teaspoon ground ginger
- salt to taste
- black pepper to taste
garnish
- radish sprouts
- extra virgin olive oil high quality
- sweet corn kernels raw, Sunshine variety
- cilantro leaves
Instructions
- Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve ⅓ cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.
- Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.
- When ready to serve, blend mixture for 30 seconds and adjust seasonings.
- Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
- Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 108mg | 5% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 47mg | 52% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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