Sweet Corn Gazpacho
This sweet corn gazpacho is light, creamy, and full of fresh summer flavors. It's a no-cook chilled soup, perfect for days when it's too hot to use the stove.
Servings 4
Calories 357kcal
Equipment
Ingredients
- 3 ears fresh corn
- 2 yellow bell peppers, seeded and roughly chopped
- 1 yellow heirloom tomato
- 1 15-oz can navy beans, drained and rinsed
- 1/2 small white onion
- 2 garlic cloves
- 1 Serrano pepper
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lime juice
- Sea salt to taste
Optional toppings:
- ¼ cup fresh corn
- 1 Serrano pepper, thinly sliced
- 4 tbsp coconut cream
- Fresh cracked black pepper
- Slice of lime
Instructions
- Add all the ingredients to a blender.
- Blend until smooth. Taste and season according to your preference.
- Refrigerate for an hour before serving. Serve with fresh corn, sliced peppers, coconut cream, pepper, and a slice of lime. Enjoy!
Notes
- Use the back of your knife to scrape the remaining pulp in the ears of corn and include them in your gazpacho for added creaminess. But if the sweet corn gazpacho is too thick, blend it with a few tablespoons of water or vegetable stock until you reach your desired consistency.
- Dress up your corn gazpacho with fresh basil or cilantro! Want a hearty meal to satisfy your hunger? You can also pair this sweet and spicy soup with our hummus toast and spiced chickpea kale salad.
- Make-ahead or leftover summer corn gazpacho can be stored in a covered container in the fridge for up to 3 days. The soup can separate, so give it a quick stir before serving.
Nutrition
Calories: 357kcal | Carbohydrates: 16g | Protein: 3g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Sodium: 13mg | Potassium: 266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg