Description
A refreshing chilled soup bursting with flavors from sweet corn, cucumber, and fresh herbs, perfect for hot summer days.
Ingredients
Scale
- 4 cups Sweet Corn (raw or grilled)
- 1 large Cucumber
- 1 medium Red Bell Pepper
- 1 small Red Onion
- ½ cup Fresh Basil (loose packed)
- 2 small cloves Garlic
- 2 tablespoons Lime Juice
- ¼ cup Olive Oil
- 1 cup Vegetable Broth
- Salt and Pepper (to taste)
- Optional Garnishes: Chopped chives, diced avocado, extra corn kernels
Instructions
- Prep your veggies: Start by husking the corn and cutting the kernels off the cob. Chop the cucumber, red bell pepper, and red onion into large chunks.
- Blend it all up: In a blender, combine the sweet corn (reserving about ½ cup for garnish), cucumber, bell pepper, red onion, garlic, fresh basil, lime juice, and olive oil. Pour in the vegetable broth and season with salt and pepper. Blend until smooth.
- Chill the gazpacho: Transfer to a bowl or pitcher, cover, and chill in the refrigerator for at least 30 minutes.
- Garnish and serve: Stir the gazpacho before serving. Pour into bowls and top with reserved corn, diced avocado, and chopped chives.
Notes
Consider grilling the corn for added depth of flavor. Gazpacho tastes better if made a few hours ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: summer soup, chilled soup, corn soup, vegan recipe, refreshing Gazpacho