Sun Gold Tomato and Corn Gazpacho
The perfect chilled soup for summer! This golden tomato and corn gazpacho is refreshing, perfect for a hot summer day, and has the most gorgeous color. Enjoy it as an appetizer or light meal.
Equipment
Ingredients
- 2 1/2 cups fresh corn kernels, from about 3 corn cobs
- 1 pint sun gold tomatoes
- 1 cup peeled, chopped cucumber
- 1 medium yellow bell pepper
- 3/4 teaspoon salt
- 1/3 cup extra-virgin olive oil1
- 2 tablespoons white wine vinegar or white balsamic vinegar
Instructions
- Place all of the ingredients in a large blender and puree until creamy. Taste, adjusting seasonings as needed.
- Place in the fridge for at least 2 hours to chill-- taste again, adjusting any seasonings as preferred (I usually add a little more vinegar for brightness, but that's a personal preference).
Notes
- I prefer a Spanish olive oil, something with a little bite for this gazpacho.
Nutrition
Serving: 1servingCalories: 178kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gSodium: 319mgPotassium: 439mgFiber: 2gSugar: 4gVitamin A: 169IUVitamin C: 48mgCalcium: 15mgIron: 1mg