Description
A refreshing and vibrant sweet corn gazpacho, perfect for summer days. This chilled soup is bursting with the flavors of fresh sweet corn, cucumber, and bell pepper, finished with a drizzle of basil oil and flaky sea salt.
Ingredients
Units
Scale
Gazpacho
- 4 ears sweet corn
- 1 small cucumber, peeled and deseeded
- 1 yellow bell pepper
- 1 cup yellow cherry tomatoes or 1 large yellow tomato
- 1 small shallot
- 2 cloves garlic
- 1 small jalapeno, optional
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
Top With
- basil oil, optional
- fresh sweet corn, optional
- heirloom cherry tomatoes, sliced
- fresh basil
- flaky sea salt
Instructions
- Slice the Corn: Slice the corn kernels off the cob. Scrape any remaining pulp into a bowl for added creaminess. Reserve some kernels for garnish if desired.
- Prep Veggies: Peel and de-seed the cucumber, shallot, garlic, yellow bell pepper, and jalapeno.
- Blend: In a blender, combine all vegetables with olive oil, lemon juice, sherry vinegar, and salt. Blend until smooth.
- Adjust Consistency: If too thick, add more olive oil or water for desired thickness.
- Season: Taste and adjust seasonings as needed.
- Chill: Refrigerate for at least 2 hours to enhance flavors.
- Garnish: Serve chilled, garnished with reserved corn, cherry tomatoes, basil, basil oil, and sea salt.
Notes
- This gazpacho can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
