Sweet Corn Gazpacho
Rating
4.8 out of 5 stars
(21)
Ingredients
4-6 servings
- 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
- 1 large or 2 medium yellow heirloom tomatoes, chopped (300g)
- 1 yellow pepper, stemmed, seeded, and chopped
- 1 cup cucumber, peeled and chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- ½ to 1 teaspoon sea salt
- freshly ground black pepper, to taste
- reserved corn kernels
- ½ cup sliced cherry tomatoes
- chopped basil and/or microgreens
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Preparation
Step 1
In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
Step 2
Serve with the reserved corn kernels, cherry tomatoes, and herbs.
Step 3
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Chef's notes
It’s a very light soup – pair it with slices of avocado toast and you’ll have a refreshing lunch or light dinner.
Soups are usually better on the second or third day when the flavors have had a chance to mingle in the fridge. This soup is no exception.
