Description
Cool off with this refreshing Summer Sweet Corn Gazpacho, a chilled soup bursting with the flavors of fresh sweet corn, tomatoes, and peppers. Perfect for a light and satisfying summer meal.
Ingredients
Scale
Fresh Sweet Corn Gazpacho:
- 4 ears fresh sweet corn (kernels removed)
- 1 yellow bell pepper (chopped)
- 1 small cucumber (peeled and chopped)
- 2 medium yellow tomatoes (chopped)
- 1 small shallot (chopped)
- 1 garlic clove (minced)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold water
- 1/2 cup plain Greek yogurt (optional, for creaminess)
- fresh basil or chives for garnish
Instructions
- Blend Ingredients: In a blender, combine the corn kernels (reserve a few tablespoons for garnish), yellow bell pepper, cucumber, tomatoes, shallot, garlic, olive oil, vinegar, salt, pepper, and water. Blend until smooth and creamy.
- Strain (Optional): If you prefer a silkier texture, strain the mixture through a fine-mesh sieve.
- Adjust and Chill: Stir in the Greek yogurt if using, and adjust seasoning to taste. Chill in the refrigerator for at least 2 hours before serving.
- Garnish and Serve: Garnish with the reserved corn, a drizzle of olive oil, and fresh herbs. Serve cold.
Notes
- Use peak-season sweet corn for the best flavor.
- You can substitute white balsamic vinegar for white wine vinegar.
- For a vegan version, skip the yogurt or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
