Sweet Corn Gazpacho
Try this Sweet Corn Gazpacho recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves smashed
- 2 lb. yellow tomatoes roughly chopped
- 2 yellow bell peppers seeded and roughly chopped
- 3 ears of corn removed from cob (save a few kernels
- 1/4 cup white onion roughly chopped
- optional: 1/4 jalapeã±o pepper (seeded, for texture, not spiciness)
- 2 teaspoons sea salt (use good-quality salt here - no boxed sa
- 2 tablespoons freshly squeezed lime juice - from about 1 lime
- sea salt to taste (i like 1 1/2 extra teaspoons but taste and add to your liking)
- olive oil cilantro corn and fresh cracked pepper, to garnish
- Carbohydrate 6.80502712659225 g
- Cholesterol 0 mg
- Fat 3.77248504481477 g
- Fiber 1.29728662552392 g
- Protein 1.63425893165808 g
- Saturated Fat 0.523358313899835 g
- Serving Size 1 1 cup (176g)
- Sodium 27.8705862756608 mg
- Sugar 5.50774050106832 g
- Trans Fat 0.262212550420479 g
- Calories 63 calories
Combine the yellow tomatoes, bell peppers, corn, onion, garlic and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)Working in batches blend the soup along with the olive oil. I 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.Stir through the sherry vinegar and lime juice then season to taste with sea salt. This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.
