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

serves 5

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!