Sweet corn gazpacho
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Fresh corn really is the only option here, so enjoy this recipe when summer corn is at its peak.
Ingredients
Uncooked corn
2¾ cup(s), cut from about 3 large ears, divided
Cherry tomatoes
1½ cup(s), orange or yellow variety
English cucumber
1 cup(s), coarsely chopped
Yellow bell pepper
1 medium, coarsely chopped
Shallot
1 medium, quartered
Red wine vinegar
2 Tbsp
Kosher salt
1 tsp
Extra virgin olive oil
2 Tbsp
Chives
2 Tbsp, chopped
Black pepper
¼ tsp
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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