Yellow Gazpacho

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From: EatingWell Magazine July/August 2013

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

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  1. 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.
  2. 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 information

  • Serving size: about 1 cup
  • Per serving: 136 calories; 6 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 4 g protein; 75 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 217 IU vitamin A; 55 mg vitamin C; 32 mg calcium; 1 mg iron; 464 mg sodium; 588 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Folate (21% dv), Potassium (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 1/2 vegetable, 1 fat

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