Corn Gazpacho (Printable Version)
A refreshing chilled soup with sweet corn, cucumber, and jalapeño, finished with lime and cilantro for the perfect summer dish.
# Ingredients:
→ Main Ingredients
01 -
4 cups fresh corn kernels (about 6 ears of corn)
02 -
1 medium cucumber, peeled and diced
03 -
1 small red bell pepper, diced
04 -
1 small jalapeño, seeded and minced
05 -
1/4 cup red onion, chopped
06 -
3 cups vegetable broth
07 -
1/4 cup fresh lime juice
08 -
1/4 cup fresh cilantro, chopped (plus more for garnish)
09 -
2 tablespoons olive oil
10 -
Salt and pepper to taste
11 -
Radish slices for garnish (optional)
# Steps:
01 -
In a blender, combine 2 cups of the fresh corn kernels, the diced cucumber, diced red bell pepper, minced jalapeño, chopped red onion, vegetable broth, lime juice, chopped cilantro, and olive oil. Blend until smooth.
02 -
Stir the remaining 2 cups of corn kernels into the blended mixture to add texture and crunch.
03 -
Taste and season with salt and pepper. If the mixture is too thick, add more vegetable broth until desired consistency is reached.
04 -
Transfer the gazpacho to a container, cover, and refrigerate for at least 30 minutes to allow flavors to develop.
05 -
Ladle the chilled gazpacho into bowls. Garnish with additional cilantro, radish slices if desired, and a drizzle of olive oil before serving.
# Notes:
01 -
This corn gazpacho takes about 15 minutes to prepare and requires at least 30 minutes of chilling time in the refrigerator.