Description
A refreshing and vibrant summer gazpacho featuring sweet corn and fresh vegetables, perfect for hot days.
Ingredients
Scale
- 2 cups sweet corn kernels (fresh or frozen)
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups cherry tomatoes, halved
- 1 small red onion, chopped
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a blender, combine the sweet corn, cucumber, red bell pepper, green bell pepper, cherry tomatoes, red onion, vegetable broth, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Chill the gazpacho in the refrigerator for at least 60 minutes to meld flavors.
- Serve cold, garnished with fresh corn, cherry tomatoes, and basil.
Notes
Make ahead and store in the refrigerator for up to 3 days. Stir before serving as it may separate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 8g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg