Name: Sweet Corn Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 3 ears fresh corn; 1 yellow tomato, roughly chopped; 1 yellow bell pepper, seeded and roughly chopped; 1 cup peeled and roughly chopped English cucumber; 1/4 cup roughly chopped sweet onion; 1/4 cup extra-virgin olive oil; 2 tablespoons rice vinegar; 2 tablespoons freshly-squeezed lime juice; 2 cloves garlic, peeled and smashed/pressed; sea salt and freshly-ground black pepper to taste; fresh basil and a drizzle of olive oil for garnish

Sweet Corn Gazpacho

This sweet corn gazpacho is a no-cook, chilled sweet corn soup perfect for hot summer days. Its texture is silky and creamy using fresh, peak-season summer produce.

15 min total 15 min prep 4 248 cal

Instructions

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1 Slice the corn kernels off the cob; reserve 1/3 cup for garnish.
2 Place corn, tomato, yellow bell pepper, cucumber, onion, olive oil, vinegar, lime juice, and garlic in a high speed blender, and process just until smooth, but not totally pureed. Season to taste with salt and pepper.
3 Transfer the mixture to an airtight container, and chill in the refrigerator for at least 2 hours. Garnish with basil, a sprinkle of reserved corn kernels, a drizzle of olive oil, and serve.