The yellow vegetables of summer—fresh corn, yellow tomatoes and yellow peppers—make this slightly sweet gazpacho soup recipe a beautiful and delicious alternative to red gazpacho.
6 servings, about 1 cup each
Active Time: 15 minutes |
Total Time: 2 1/4 hours
2 cups corn kernels (from about 3 large ears), divided
1 large yellow bell pepper, diced, divided
4 large yellow tomatoes (about 2 pounds), cored and quartered
1 slice country white bread, crust removed if desired, torn into pieces
1/2 cup diced onion
3 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 cup snipped fresh chives
Reserve 1/2 cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
Serve garnished with the reserved corn and bell pepper and chives.
Per serving :
6 g Fat;
1 g Sat;
4 g Mono;
0 mg Cholesterol;
19 g Carbohydrates;
4 g Protein;
3 g Fiber;
464 mg Sodium;
588 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.