Sweet corn gazpacho

Name: Sweet corn gazpacho
Prep time: 15 min
Cook time: 15 min
Total time: 75 min
Yield: 2 Servings
Cuisine: spanish and portuguese
Ingredients: 4 cobs sweet corn (cooked); 1 yellow bell pepper; 1 chili; 1 onion; 0.5 cucumber; 1 clove garlic; 9 oz yellow tomatoes; 2 tbsp olive oil; 2 tbsp white wine vinegar; 1 cup water; 2 sprigs basil; 2 oz croutons; 4 tbsp yogurt; salt; pepper; yogurt (for serving); olive oil (for serving)

Based on 7 ratings

Johanna

Test Kitchen Manager and Chef

“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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

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)

Metric

Imperial

How-To Videos

Utensils

2 cutting boards
2 knives
peeler
blender

Nutrition per serving

Cal
749

Protein
19 g

Fat
23 g

Carb
112 g

Step 1/3
- 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
- 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
- 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!