Sweet corn gazpacho

Name: Sweet corn gazpacho
Prep time: 15 min
Total time: 1 h 15 min
Yield: 2
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 32 ratings

In app

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

MetricImperial

4 cobs

sweet corn (cooked)

yellow bell pepper

chili

onion

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)

Utensils

2 cutting boards, 2 knives, peeler, blender

Nutrition per serving

Cal749

Fat23 g

Protein19 g

Carb112 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!
Enjoy your meal!