- 2 tbsp Olive oil
- 5 cloves Garlicminced
- 3 cups Cornfresh
- ½ Yellow onionschoped
- ½ Yellow bell pepperchopped
- 2 pts Cherry tomatoesyellow, halved, or about 17 oz/3.5 cups of yellow tomatoes, chopped
- 1 cup Cucumberchopped
- 4 tbsp Lime juicefrom 2 limes
- 1 tsp Adobo sauce
- 1 Red chilichopped
- â…› tsp Salt
- â…› tsp Black pepper
- ¼ cup Cilantroplus more for topping
- 2 Avocadodiced, for topping
Roasted Corn Gazpacho
Mouthwatering and refreshing with a slight heat from adobo sauce and chili pepper, this Roasted Corn Gazpacho is perfect for a summer meal. Made with pan-roasted sweet corn and fresh summer vegetables, it is seasoned with lime juice, chili, salt and black pepper. Every spoonful of this cold soup offers a burst of flavor! Top with ripe avocados and lots of cilantro, and serve chilled.
Start with the corn. Slice the kernels from 1 ear of the corn off and pan-roast with olive oil and garlic until slightly charred. Add the roasted corn (reserve 2 cups for serving) to a high-speed blender, along with onion, bell pepper, tomatoes, cucumbers, lime juice, chili and seasoning. You can use either yellow cherry tomatoes or 3 large tomatoes. Blend until almost smooth. To serve, stir in the remaining corn and chopped cilantro. Garnish with diced avocados and fresh cilantro. Enjoy!
To make the Roasted Corn Gazpacho, you will need the following ingredients:
Steps to make Roasted Corn Gazpacho
1 | Cook corn | 8 |
2 | Add garlic | 10 |
3 | Add ingredients to blender | 1 |
4 | Blend | 2 |
5 | Assemble | 1 |
6 | Serve | |
Recipe Reviews
Simple & healthy recipe for summertime. Thanks for sharing the recipe!
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