Sweet corn gazpacho

Sweet corn gazpacho

Based on 31 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"I love to cook dishes by color and this yellow gazpacho is the best example for it! The soup's base is sweet corn, but the yellow tomatoes enhance the typical sweet and sour taste of a gazpacho. I'd recommend to prepare this soup a day in advance. When it rests overnight, all the flavors can develop even more and you can enjoy the most delicious gazpacho!"

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
4 cobs
sweet corn (cooked)
1
yellow bell pepper
1
chili
1
onion
½
cucumber
1 clove
garlic
250 g
yellow tomatoes
2 tbsp
olive oil
2 tbsp
white wine vinegar
200 ml
water
2 sprigs
basil
50 g
croutons
4 tbsp
yogurt
salt
pepper
yogurt (for serving)
olive oil (for serving)
MetricImperial

Utensils

2 cutting boards, 2 knives, peeler, blender

How-To Videos

homemade-croutons

Homemade croutons

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-cut-a-bell-pepper

How to cut a bell pepper

Nutrition per serving

Cal749
Fat23 g
Protein19 g
Carb112 g
  • Step 1/3

    Cut corn kernels from most of the cobs. Deseed bell pepper, halve chili, and chop the onion. Peel cucumber and chop.
    • 3 sweet corn
    • 1 yellow bell pepper
    • 1 chili
    • 1 onion
    • ½ cucumber
    • cutting board
    • knife
    • peeler

    Cut corn kernels from most of the cobs. Deseed bell pepper, halve chili, and chop the onion. Peel cucumber and chop.

  • Step 2/3

    Add chopped vegetables, garlic, most of the yellow tomatoes, olive oil, white wine vinegar, and water to a blender, season with salt and pepper, and blend until smooth. Refrigerate the soup for approx. 1 hr.
    • 1 clove garlic
    • 200 g yellow tomatoes
    • 2 tbsp olive oil
    • 2 tbsp white wine vinegar
    • 200 ml water
    • salt
    • pepper
    • blender

    Add chopped vegetables, garlic, most of the yellow tomatoes, olive oil, white wine vinegar, and water to a blender, season with salt and pepper, and blend until smooth. Refrigerate the soup for approx. 1 hr.

  • Step 3/3

    Cut corn kernels from remaining cob and halve yellow tomatoes for serving. Serve gazpacho in bowls with corn, tomatoes, fresh basil leaves, and croutons. Drizzle with yogurt and olive oil. Enjoy!
    • 1 sweet corn
    • 50 g yellow tomatoes
    • 2 sprigs basil
    • 50 g croutons
    • 4 tbsp yogurt
    • yogurt (for serving)
    • olive oil (for serving)
    • cutting board
    • knife

    Cut corn kernels from remaining cob and halve yellow tomatoes for serving. Serve gazpacho in bowls with corn, tomatoes, fresh basil leaves, and croutons. Drizzle with yogurt and olive oil. Enjoy!

  • Enjoy your meal!

    Sweet corn gazpacho

Tags

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