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