Roasted Corn Gazpacho

sweet and spicy
Sweet and spicy
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Ingredients

2 tbsp Olive oil
5 cloves Garlic minced
3 cups Corn fresh
½ Yellow onions choped
½ Yellow bell pepper chopped
2 pts Cherry tomatoes yellow, halved, or about 17 oz/3.5 cups of yellow tomatoes, chopped
1 cup Cucumber chopped
4 tbsp Lime juice from 2 limes
1 tsp Adobo sauce
1 Red chili chopped
⅛ tsp Salt
⅛ tsp Black pepper
¼ cup Cilantro plus more for topping
2 Avocado diced, for topping

Nutritional information

349
Calories
19.2g
Fat
42.8g
Carbohydrates
7.3g
Protein
0mg
Cholesterol
27mg
Sodium
Ingredients

Roasted Corn Gazpacho

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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:

Ingridiens for Roasted Corn Gazpacho

Steps to make Roasted Corn Gazpacho

1

Cook corn

8

In a large stainless steel pan or cast iron pan on medium-high heat, heat 2 tablespoons olive oil and add 3 cups sweet corn. Cook, stirring occasionally, until lightly charred.

2

Add garlic

10

Add 5 minced garlic cloves and cook, stirring, for 1 minute. Remove from heat and allow to cool.

3

Add ingredients to blender

1

In a food processor, combine about 1 cup of the roasted corn, 2 pints yellow cherry tomatoes, 1 cup chopped cucumbers, 4 tablespoons lime juice, 1 teaspoon adobo sauce, 1 chopped chili, ⅛ teaspoon salt, and ⅛ teaspoon black pepper.

4

Blend

2

Blend until almost smooth.

5

Assemble

1

In a soup tureen, add the blended tomato-corn mixture, the remaining 2 cups of roasted corn, and ¼ cup chopped cilantro and stir to combine. Taste and adjust for seasoning.

6

Serve

To serve, divide among the bowls and top with diced avocado and more cilantro.

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!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Simple & healthy recipe for summertime. Thanks for sharing the recipe!

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