Description
A refreshing and vibrant Sweet Corn Gazpacho capturing the essence of summer with fresh veggies and no cooking required.
Ingredients
Scale
- 4 ears of fresh corn
- 2 cups cherry tomatoes
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Cut the corn kernels off the cob and set aside.
- Combine the corn, cherry tomatoes, cucumber, bell pepper, red onion, garlic, and vegetable broth in a blender.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Chill the gazpacho in the refrigerator for at least 1 hour.
- Serve cold, topped with fresh corn kernels, cherry tomatoes, basil, and drizzled with olive oil.
Notes
This gazpacho can be made a day in advance for deeper flavors. Store leftovers in an airtight container and enjoy within 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg