Sweet Corn Gazpacho Recipe
User Reviews
4.9
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Prep Time
30 mins
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Total Time
30 mins
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Servings
8 cups
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Calories
150 kcal
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Course
Soup
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Cuisine
North American, Mediterranean
Sweet Corn Gazpacho Recipe
Description
Sweet Corn Gazpacho Recipe starts by combining yellow tomatoes, bell peppers, corn, onion, garlic, and jalapeño with sea salt, allowing the flavors to meld for at least 10 minutes. This resting time softens the vegetables and draws out their juices. The mixture is then blended in batches with olive oil to a creamy consistency; blending can be adjusted to keep some texture if preferred.
Lime juice is whisked into the blended soup for fresh acidity, followed by gradual addition of sherry vinegar and extra sea salt according to taste, balancing sweetness and tang. The cold soup is served with reserved corn kernels, fresh cilantro, freshly ground black pepper, and a drizzle of olive oil for added flavor and garnish.
This gazpacho can be made up to three days ahead and chilled; it may separate and benefit from shaking or stirring before serving. Its refreshing flavors and easy preparation make it a satisfying chilled vegetable soup option.
Ingredients
- 2 lb tomato roughly chopped, yellow
- 2 yellow bell pepper seeded and roughly chopped
- 3 ears corn removed from cob (save a few kernels for garnish)
- ¼ cup white onion roughly chopped
- 2 cloves garlic smashed
- jalapeno pepper seeded, for texture, not spiciness, optional, 1/4 pepper
- 2 teaspoons salt use good-quality salt here - no boxed salt!, sea salt
- ½ cup olive oil
- ¼ cup sherry vinegar
- 2 tablespoons lime juice freshly squeezed
- salt to taste, sea salt
- olive oil to serve, fresh ground pepper
- cilantro
- corn
- black pepper
Instructions
- Combine the yellow tomatoes, bell peppers, corn (reserve a few kernels to garnish), onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well. Set the bowl aside on your counter for 10 minutes. (Can be left for up to 4 hours, if needed.)
- Working in batches blend the soup along with the olive oil. We like this soup quite creamy, but if you think you might like it a little chunky, blend the soup just a little, taste, and then continue to blend it until it's perfect for you.
- Pour the blended gazpacho into a large mixing bowl. Whisk in the lime juice. Add the sherry vinegar 1 tablespoon at a time, tasting as you go. We like to add 4 tablespoons of sherry vinegar and ½ teaspoon more sea salt.
- Serve the corn gazpacho with the reserved corn kernels, some cilantro, black pepper, and a little drizzle of olive oil.
Notes
- Prepare the gazpacho up to three days in advance and store it covered in the refrigerator.
- Shake or stir the soup before serving as it may separate during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1 serving = 1 cup | |
| Calories | 150kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 609mg | 25% |
| Potassium | 374mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 67mg | 74% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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