Description
A refreshing and vibrant Yellow Tomato and Corn Gazpacho recipe featuring fresh sweet corn, yellow tomatoes, and yellow bell pepper blended until smooth. This chilled Spanish-style cold soup is perfect for warm days and can be garnished with fresh herbs, olive oil, and a touch of black pepper for an easy yet elegant appetizer or light meal.
Ingredients
Vegetables
- 3 ears sweet corn (about 2 cups kernels)
- 1 yellow bell pepper (seeded and roughly chopped)
- 1 pound yellow tomatoes (cut into quarters)
- 1 shallot (peeled and quartered)
Liquids & Seasonings
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil (more for drizzling)
- 0.5 tsp salt (use up to 1 tsp as desired)
Garnishes
- Chives, basil, or scallions (for serving)
- Freshly ground black pepper (for serving)
Instructions
- Prepare the corn: Remove the husks from the ears of corn and use a serrated knife to carefully slice off the kernels. Reserve a couple tablespoons of the corn kernels to use as a garnish later.
- Blend the ingredients: Place the corn kernels (including any corn juices), yellow bell pepper, yellow tomatoes, shallot, white wine vinegar, olive oil, and salt into a blender. Blend on high speed for about 60 seconds or until smooth, adjusting blending time if you do not have a high-powered blender. Taste the gazpacho and adjust the seasoning if needed.
- Chill the soup: You may enjoy the gazpacho immediately, but for best flavor serve it chilled by placing it in the refrigerator for at least 2 hours.
- Serve with garnishes: Ladle the cold gazpacho into bowls and garnish with a drizzle of olive oil, freshly ground black pepper, reserved corn kernels, and chopped scallions, basil, or chives. Optional toppings can include croutons or bacon bits for added texture and flavor.
- Enjoy and share feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience with this refreshing gazpacho recipe.
Notes
- Use ripe yellow tomatoes for optimal sweetness and flavor in the gazpacho.
- For a smoother texture, strain the gazpacho through a fine mesh sieve after blending.
- Adjust the amount of vinegar and salt according to your taste preference.
- This cold soup can be stored in the refrigerator for up to 2 days.
- Try adding other fresh herbs like cilantro or mint for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
