Summer Corn Gazpacho
Summer Corn Gazpacho is a delightful chilled soup that captures the essence of summer with its refreshing blend of sweet corn, vibrant vegetables, and aromatic herbs. This easy-to-make dish is perfect for hot days, offering a burst of flavor that will impress your guests at any gathering. Serve it as an appetizer or a light meal, and enjoy the symphony of fresh ingredients in every spoonful.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 51 minute
- Yield: Serves 4
- Category: Appetizer
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 3 cups fresh corn kernels (about 4 ears)
- 2 ripe tomatoes, diced
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil or cilantro, chopped
- Salt and pepper to taste
Instructions
- Shuck the corn and slice off the kernels. Dice the tomatoes, cucumber, red bell pepper, and red onion.
- In a blender, combine all chopped vegetables with minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth but still slightly chunky.
- Taste and adjust seasoning if necessary.
- Stir in fresh herbs and refrigerate for at least two hours to chill.
- Serve in chilled bowls garnished with additional herbs or corn kernels.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - Enhance sweetness by roasting the corn before adding it to the mix. - Feel free to swap ingredients based on seasonal availability; lime juice can add a zesty twist. - Store leftovers in an airtight container in the fridge for up to three days.