If you’re like moi and haven’t wanted to go near the oven this month, I’ve got a savory treat for you! I must admit that I’m not the biggest fan of the traditional tomato based gazpacho but I do relish in a no-fuss chilled soup. This sweet corn variation only requires raw vegetables (roasting be gone!), a few spices and a food processor or blender. It is très delicious and perfect for making ahead of time.
It is pretty enough to plate for a luncheon or dinner party and easy enough for a quick weeknight supper. Vegan? This sweet corn gazpacho can easily be adapted to your plant-based needs. At six and a half months pregnant, I can’t say no to any indulgences so I make mine with heavy cream and garnish with a smidge of feta cheese. So without further ado, sharpen your knives and let’s get to the gazpacho!
SWEET CORN GAZPACHO
4 ears of raw sweet corn, dehusked
1 can of white beans, rinsed
1 yellow pepper, deseeded
1/2 of a shallot
2 cups of yellow or orange tomatoes (I use the small grape variety)
3/4 cup of heavy whipping cream (can be substituted for unsweetened almond milk to make vegan)
1 lime, juiced
1-2 cloves of garlic
1 tsp of ginger powder
Salt and cracked pepper to taste
1/4 cup of water if you prefer a thinner consistency
Garnish options: cilantro, drizzle of olive oil, feta cheese
- Place all ingredients, except garnishes, in a blender such as the Vitamix. Puree until your desired consistency is achieved. I use a food processor (two batches, one at a time) and since I like my gazpacho almost silky smooth, I run each batch through my Nutribullet after it is done in the food processor.
- Chill for about an hour and serve cold. Garnish away!
Adapted from Linda Wagner.
PS Wondering what to serve this gazpacho with? Hint, hint this delish Asparagus Tart!