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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. Source: EatingWell Magazine, July/August 2013

Carolyn Casner


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; 5.9 g total fat; 0.9 g saturated fat; 464 mg sodium. 588 mg potassium; 19.5 g carbohydrates; 2.8 g fiber; 5 g sugar; 4.1 g protein; 217 IU vitamin a iu; 55 mg vitamin c; 75 mcg folate; 32 mg calcium; 1 mg iron; 41 mg magnesium;


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