Sweet Corn Gazpacho
SOUPS AND STEWS

Sweet Corn Gazpacho

2018年8月8日

Sometimes I have a ton of luck picking out a watermelon, and other times I pick one that is WAY overripe.  Yesterday, I bought the one no one wants to buy.  I had watermelon gazpacho on my mind (not surprisingly), but quickly side-stepped to make Sweet Corn Gazpacho as a replacement.

Sweet Corn Gazpacho

Gazpacho has been my go-to food prep item these days.  I love grabbing a quick cup of chilled soup to enjoy during the work week.  This is my first sweet corn gazpacho, and it’s delicious!  It’s creamy, cool, and satisfying.

Sweet Corn Gazpacho

Adapted from The Endless Meal

Serves 5

INGREDIENTS

Sweet Corn Gazpacho

1 lb. yellow tomatoes, roughly chopped

1 yellow bell pepper, seeded and roughly chopped

1 1/2 ears of corn, removed from cob (save a few kernels for garnish)

2 Tbsp. white onion, roughly chopped

1 garlic clove, minced

¼ jalapeño pepper, seeded

1 tsp. sea salt (use good-quality salt here)

2 Tbsp. olive oil

2 Tbsp. sherry vinegar

1 Tbsp. freshly squeezed lime juice – from about 1/2 lime

Sea salt and pepper, to taste

Cilantro, corn, and fresh cracked pepper, to garnish

INSTRUCTIONS

1.  Combine the yellow tomatoes, bell peppers, corn, onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)

Sweet Corn Gazpacho

2.  Working in batches blend the soup along with the olive oil, lime, and sherry vinegar.

Sweet Corn Gazpacho

Sweet Corn Gazpacho

3.  This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.

Garnish with leftover corn, chopped cilantro and fresh black pepper.

Sweet Corn Gazpacho

Sweet Corn Gazpacho

Per 1 cup serving:

CAL 123; FAT 7g; SAT FAT 1g; CARBS 14g; SUG 3g; PROT 3g; FIB 2g

WW Points+: 3; WW Smart Points: 4