For a light dinner that can be made ahead and requires almost no prep time, blitz together this Yellow Tomato Corn Gazpacho in a blender, then set it in the fridge until you’re ready to eat. Packed with ripe summer vegetables, this lighter version of traditional Spanish soup contains no bread and uses canned white beans to give it a thick, creamy base. I love making this gazpacho in late summer and early fall, when tomatoes, sweet corn, bell peppers, and fresh basil are at their best.
To intensify the flavor, salt the tomatoes, corn, bell pepper, and shallots and set aside for 30 minutes. Next, dump the vegetables, along with garlic chili paste (I like it spicy), white beans, sherry vinegar, and lemon juice, into a high-speed blender and start blending. With the motor on, slowly pour in the olive oil. Blend all together until smooth and creamy. Serve right away or chill until needed. Ladle the soup into bowls, swirl in the yogurt (vegan or Greek yogurt) or more olive oil. Garnish with tomatoes, corn, shallots, and fresh basil. Enjoy!
To make the Yellow Tomato Corn Gazpacho, you will need the following ingredients:
In a large bowl, combine 2 pints halved cherry tomatoes, 1 ½ cups corn, 1 quartered pepper, ½ chopped shallot and 1 teaspoon sea salt. Stir and let sit for 30 minutes.
Transfer the vegetables from the bowl to a high-speed blender. Add 1 teaspoon garlic chili paste, 1 can beans, and ¼ cup sherry vinegar.
Start to blend and slowly pour in ¼ cup olive oil. Blend until smooth. Taste and add more salt and black pepper to taste. Chill until cold or serve immediately.
To serve, divide between the bowls and garnish with corn, cherry tomatoes, remaining shallots, yogurt, or more olive oil.
This no-cook Yellow Tomato Corn Gazpacho recipe takes full advantage of summer’s best produce and can be made ahead. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you’ve made!
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