Description
A refreshing and vibrant Sweet Corn Gazpacho perfect for hot summer days.
Ingredients
Scale
- 3 cups fresh sweet corn kernels (about 5–6 ears of corn)
- 1 medium cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cups tomato juice
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh cilantro or basil for garnish
Instructions
- In a blender, combine the sweet corn, cucumber, red bell pepper, red onion, tomato juice, olive oil, red wine vinegar, garlic powder, salt, black pepper, and cayenne pepper (if using). Blend until smooth, but leave some texture if desired.
- Taste and adjust seasoning if necessary. If the gazpacho is too thick, add a little more tomato juice to reach your desired consistency.
- Transfer the mixture to a large bowl or pitcher and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Serve the gazpacho in bowls, garnished with fresh cilantro or basil.
Notes
- For added creaminess, blend in half an avocado before chilling.
- Experiment with different vegetables like zucchini or add a splash of lime juice for a zesty twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg