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2 h 15 m
“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.”
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
½ cup diced onion
3 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ cup snipped fresh chives
1Reserve ½ 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.
2Serve 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.