This beautiful sweet corn gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is 100% dairy-free and so perfect on a hot day. You are going to love it!
Ingredients
2lbyellow tomatoes, roughly chopped
2yellow bell peppers, seeded and roughly chopped
3earscorn, removed from cob (save a few kernels for garnish)
¼ cupwhite onion, roughly chopped
2clovesgarlic, smashed
Optional: ¼ jalapeño pepper, seeded, for texture, not spiciness
2teaspoonssea salt, use good-quality salt here - no boxed salt!
½ cupolive oil
¼ cupsherry vinegar
2tablespoonsfreshly squeezed lime juice
Sea salt, to taste
Olive oil, cilantro, corn, and fresh ground pepper, to serve
Instructions
Combine the yellow tomatoes, bell peppers, corn (reserve a few kernels to garnish), onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well. Set the bowl aside on your counter for 10 minutes. (Can be left for up to 4 hours, if needed.)
2 lb yellow tomatoes, 2 yellow bell peppers, 3 ears corn, ¼ cup white onion, 2 cloves garlic, Optional: ¼ jalapeño pepper, 2 teaspoons sea salt
Working in batches blend the soup along with the olive oil. We like this soup quite creamy, but if you think you might like it a little chunky, blend the soup just a little, taste, and then continue to blend it until it's perfect for you.
½ cup olive oil
Pour the blended gazpacho into a large mixing bowl. Whisk in the lime juice. Add the sherry vinegar 1 tablespoon at a time, tasting as you go. We like to add 4 tablespoons of sherry vinegar and ½ teaspoon more sea salt.
Serve the corn gazpacho with the reserved corn kernels, some cilantro, black pepper, and a little drizzle of olive oil.
¼ cup sherry vinegar, 2 tablespoons freshly squeezed lime juice, Olive oil, cilantro, corn, and fresh ground pepper
Notes
This soup can be made up to three days in advance and stored in a jar in your fridge. It will separate a little so give the jar a shake before you serve it.