Cooked - Summer Sweet Corn Gazpacho

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Summer Sweet Corn Gazpacho

1.0

4 ears sweet corn

1 yellow bell pepper, seeds removed

2 cloves garlic, peeled

⅓ cup extra virgin olive oil

1 small cucumber, peeled and deseeded

2 tbsp lemon juice

1 cup yellow cherry tomatoes or 1 large yellow tomato

2 tbsp sherry vinegar

1 small shallot, peeled

1 small jalapeño, deseeded (optional)

2 tsp kosher salt

¼ cup fresh corn kernels

Cut the kernels off each cob. Scrape the cobs with the back of a knife to collect the corn pulp. Set aside about ¼ cup of kernels for garnish.
Add corn, pulp, cucumber, pepper, tomatoes, shallot, garlic, jalapeño, olive oil, lemon juice, vinegar, and salt to a blender. Blend until smooth.
If too thick, blend in a splash of water or a little more olive oil.
Refrigerate for at least 2 hours to let the flavors meld.
Top with reserved corn, tomatoes, basil, a drizzle of basil oil, and flaky salt.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

CategoryGazpacho

Cuisine🇪🇸Spanish

OccasionsOutdoor Gathering🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 52 weeks ago

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