• 1 Rating

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.

Carolyn Casner
Source: EatingWell Magazine, July/August 2013


Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.

Nutrition Facts

136 calories; protein 4.1g 8% DV; carbohydrates 19.5g 6% DV; exchange other carbs 1.5; dietary fiber 2.8g 11% DV; sugars 4.6g; fat 5.9g 9% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 217.4IU 4% DV; vitamin c 55.4mg 92% DV; folate 75.4mcg 19% DV; calcium 31.6mg 3% DV; iron 1.4mg 8% DV; magnesium 40.6mg 15% DV; potassium 588.1mg 17% DV; sodium 463.9mg 19% DV; thiamin 0.2mg 18% DV.


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