
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:
Every spoonful of this delicious Roasted Corn Gazpacho offers a palette of flavors and textures that will delight you on a hot day. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you’ve made!
Simple & healthy recipe for summertime. Thanks for sharing the recipe!