Sweet corn gazpacho
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
When you add fresh corn to an otherwise straightforward gazpacho featuring tomatoes, cucumber, vinegar, and olive oil, you get a creamier, richer texture and well rounded flavour featuring the sweetness of the corn. Fresh corn really is the only option here, so enjoy this recipe when summer corn is at its peak. Choose yellow or bicolour corn for the deepest yellow colour, but know that white corn will also yield a lovely butter-yellow soup. Serve right away at room temperature, or chill for an hour or more if you want to enjoy the soup cold.
Ingredients
Uncooked sweet yellow corn
2¾ cup(s), cut from about 3 large ears, divided
Cherry tomatoes
1½ cup(s), orange or yellow
English cucumber
1 cup(s), coarsely chopped
Yellow bell pepper
1 medium, coarsely chopped
Shallots
1 medium, quartered
Red wine vinegar
2 tbsp(s)
Kosher salt
1 tsp(s)
Extra virgin olive oil
2 tbsp(s)
Chives
2 tbsp(s), chopped
Black pepper
¼ tsp(s)
Instructions
1
In a blender, combine 2½ cups corn, tomatoes, cucumber, bell pepper, shallot, vinegar, and salt; blend on high speed until smooth, about 1 minute. Add oil; blend until slightly creamy, 30 seconds to 1 minute.
2
Divide soup evenly among 4 bowls. Top evenly with remaining ¼ cup corn, chives, and black pepper.
3
Serving size: 1 cup
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