Sweet corn gazpacho

Based on 7 ratings
Johanna

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 👌
15
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
4 cobs sweet corn (cooked)
yellow bell pepper
chili
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

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

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