Description
Beat the heat with this vibrant and refreshing Summer Sweet Corn Gazpacho. This no-cook recipe is packed with fresh flavors and boasts a creamy texture without any dairy.
Ingredients
- 4 cups fresh sweet corn kernels (from about 4–5 ears)
- 3 ripe medium tomatoes, roughly chopped
- 1 English cucumber, roughly chopped
- 1 yellow or orange bell pepper, roughly chopped
- 1/4 red onion, roughly chopped
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 jalapeño, seeded and roughly chopped (optional)
- 1/4 cup fresh mint, basil, or cilantro leaves, plus more for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Prep Vegetables: Wash all produce. Cut corn kernels from cobs. Roughly chop tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño (if using).
- Blend: Combine all chopped vegetables, lime juice, olive oil, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed.
- Season & Chill: Taste and adjust seasonings (salt, pepper, lime juice) as desired. Stir in fresh herbs. Pour into an airtight container and refrigerate for at least 2-4 hours, or preferably overnight, to allow flavors to meld.
- Serve & Garnish: Stir well before serving. Ladle into chilled bowls. Garnish with a drizzle of olive oil, fresh corn kernels, diced cucumber, and extra fresh herbs. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 0 mins