- 2 pts Cherry tomatoesyellow, halved
- 3 ears Sweet cornhusks removed and shucked, about 1 ½ cups, reserve some for garnish
- 1 Yellow bell pepperdeseeded, quartered
- 1 Shallotssmall, chopped, divided
- 1 tsp Sea salt
- 1 tsp Garlic chili paste
- 1 (15.5-oz) can Great Northern beansstrained and rinsed
- ¼ cup Sherry vinegar
- 1 tbsp Lemon juice
- ¼ cup Olive oil
- Black pepperto taste
- 4 tbsp Yogurtto taste, vegan or Greek, for serving, optional
- Basilto taste, for garnish
Yellow Tomato Corn Gazpacho
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:
Steps to make Yellow Tomato Corn Gazpacho
1 | Salt tomatoes, corn, peppers, and shallots | 30 |
2 | Add ingredients to blender | 1 |
3 | Blend | 2 |
4 | Serve | |
Recipe Reviews
Simple and healthy recipe for summertime. Thanks for sharing!
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