Cooked - Sweet Corn Gazpacho Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Corn Gazpacho Recipe

8.0

2 lb yellow tomatoes (roughly chopped)

2 yellow bell peppers (seeded and roughly chopped)

3 ears corn (removed from cob (save a few kernels for garnish))

¼ cup white onion (roughly chopped)

2 cloves garlic (smashed)

Optional: ¼ jalapeño pepper (seeded, for texture, not spiciness)

2 teaspoons sea salt (use good-quality salt here - no boxed salt!)

½ cup olive oil

¼ cup sherry vinegar

2 tablespoons freshly squeezed lime juice

Sea salt (to taste)

Olive oil, cilantro, corn, and fresh ground pepper (to serve)

Combine the yellow tomatoes, bell peppers, corn (reserve a few kernels to garnish), onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well. Set the bowl aside on your counter for 10 minutes. (Can be left for up to 4 hours, if needed.)
Working in batches blend the soup along with the olive oil. We like this soup quite creamy, but if you think you might like it a little chunky, blend the soup just a little, taste, and then continue to blend it until it's perfect for you.
Pour the blended gazpacho into a large mixing bowl. Whisk in the lime juice. Add the sherry vinegar 1 tablespoon at a time, tasting as you go. We like to add 4 tablespoons of sherry vinegar and ½ teaspoon more sea salt.
Serve the corn gazpacho with the reserved corn kernels, some cilantro, black pepper, and a little drizzle of olive oil.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇪🇸Spanish

OccasionsOutdoor Gathering🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 121 weeks ago

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