Description
A vibrant and creamy gazpacho made with fresh sweet corn and vegetables, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh sweet corn, kernels removed
- 2 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 2 cups vegetable broth
- 1 cup plain yogurt or sour cream
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Combine the corn kernels, tomatoes, cucumber, red bell pepper, red onion, vegetable broth, yogurt (or sour cream), olive oil, and lemon juice in a blender.
- Blend until smooth and creamy.
- Season with salt and pepper to taste, adjusting to your preference.
- Chill in the refrigerator for at least 60 minutes before serving.
- Serve cold, garnished with additional corn, cherry tomatoes, and fresh basil.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. Give it a good stir before serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg