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
- 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.
- Taste and adjust seasoning if necessary, adding more salt or lime juice to your preference.
- Stir in the chopped cilantro and pulse a few times to combine, leaving some texture in the soup.
- Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
- 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