Recipe Collection
Sun Gold Tomato And Corn Gazpacho
Instructions
  1. 1

    Place all of the ingredients in a large blender and puree until creamy. Taste, adjusting seasonings as needed.

  2. 2

    Place in the fridge for at least 2 hours to chill– taste again, adjusting any seasonings as preferred (I usually add a little more vinegar for brightness, but that's a personal preference).

Notes

Servings: 6 (as appetizers). Equipment: Blender. Chill for at least 2 hours before serving. Adjust vinegar for extra brightness if desired.

Sun Gold Tomato And Corn Gazpacho

This golden-hued chilled soup combines sweet fresh corn and vibrant sun gold tomatoes for a refreshing summer delight. Blended with cucumber, bell pepper, and a tangy vinegar dressing, it's creamy, bright, and perfect as an appetizer or light meal.

Prep: 15 min
Total: 15 min
Soups and Stews
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Ingredients7
3 serves
Metric
  • 375 g fresh corn kernels
  • 473 ml sun gold tomatoes
  • 150 g peeled, chopped cucumber
  • 1 medium yellow bell pepper
  • 3 g salt
  • 78 ml extra-virgin olive oil
  • 30 ml white wine vinegar or white balsamic vinegar
Nutrition FactsPer serving (3 servings)
372cals
35g
Carbs
38% cals
26g
Fat
64% cals
6g
Protein
7% cals
Calories372.0 kcal (19%)
Carbohydrates35.1 g (13%)
Protein6.4 g (13%)
Total Fat26.3 g (34%)
Saturated Fat3.7 g (19%)
Unsaturated Fat21.9 g (146%)
Sugars11.9 g (24%)
Fiber5.1 g (18%)
Sodium588.0 mg (26%)