This recipe couldn’t be easier, healthier, or more refreshing…..and a great way to use your farmer’s market finds. Simply combine the following ingredients in the blender: a soft yellow heirloom tomato, a yellow pepper, a cucumber, olive oil, sherry vinegar, and raw corn. That’s it!! Since this soup is raw, it’s important that you use the freshest of the fresh summer produce as it will have a direct effect on the final flavor and texture of your gazpacho. Reserve a few corn kernels to garnish on top of the soup along with a few cherry tomatoes, sliced basil, and a few micro greens.
Sweet Corn Gazpacho
Serves 4-6
3 ears corn, kernels and juices, reserve ⅓ cup for garnish
1 large or 2 med. 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
Garnish:
Reserved corn kernels
½ cup sliced cherry tomatoes
Chopped basil and/or micro-greens
In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
Serve with the reserved corn kernels, cherry tomatoes, and herbs.
Can be made 3 days ahead. It’s actually better day 2 when the flavors blend.
Adapted from: love and lemons
So, so, so yummy and refreshing!
Thanks and sooo easy!
The Sweet Corn Gazpacho was indredibly GOOD and ditto on the soooo easy!