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Summer Sweet Corn Gazpacho: A Refreshing Recipe Delight!


  • Author: Paul
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

A refreshing and vibrant Summer Sweet Corn Gazpacho, perfect for hot days.


Ingredients

Scale
  • 4 cups fresh sweet corn kernels (about 6 ears of corn)
  • 1 medium cucumber, peeled and diced
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 2 cups tomato juice
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (for garnish)
  • Extra lime wedges (for serving)

Instructions

  1. In a large blender or food processor, combine the sweet corn, cucumber, red bell pepper, red onion, tomato juice, lime juice, cumin, salt, and black pepper. Blend until smooth.
  2. Taste and adjust seasoning if necessary, adding more salt or lime juice to your preference.
  3. Stir in the chopped cilantro and pulse a few times to combine, leaving some texture in the soup.
  4. Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
  5. Serve the gazpacho in bowls, garnished with diced avocado and extra lime wedges on the side.

Notes

  • For a spicier version, add a diced jalapeño or a dash of hot sauce to the blender.
  • Substitute fresh herbs like basil or mint for cilantro to create a different flavor profile.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 bowl
  • Calories: 150
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg