Sweet corn gazpacho
"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
Baking
Resting
Ingredients
Utensils
2 cutting boards, 2 knives, peeler, blender
How-To Videos
Homemade croutons
How to halve cherry tomatoes
How to cut a bell pepper
Nutrition per serving
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!
Enjoy your meal!
