Combine the sweetness and soft, buttery flavor of corn with a light and refreshing soup with this Fresh Corn Gazpacho recipe!
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:41x
Category:Soups
Ingredients
Scale
2 pounds yellow tomatoes, chopped
2 yellow bell peppers, seeded and chopped
Kernels from 3 ears of corn
1/4 cup chopped shallots
2 garlic cloves, chopped
1/4 jalapeno, seeded and chopped
2 teaspoons sea salt, plus more as needed
1/2 cup olive oil, plus more for garnish
1/4 cup white balsamic vinegar
1 teaspoon lime zest
2 tablespoons fresh lime juice
Chopped fresh chives, for garnish
Instructions
In a large bowl, combine the tomatoes, corn kernels, bell peppers, shallots, garlic, and jalapeño. Sprinkle with the sea salt and let stand for 30 minutes.
Pour the corn mixture into a blender or food processor and add the olive oil. Blend the soup until smooth or, if you prefer, leave a bit chunky.
Add the vinegar, lime zest, and lime juice. Taste and add more salt as needed.
Serve at room temperature or chilled, garnished with a drizzle of olive oil and some chives.
