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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


Recipe Summary test

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

about 1 cup
136 calories; protein 4.1g; carbohydrates 19.5g; dietary fiber 2.8g; sugars 4.6g; fat 5.9g; saturated fat 0.9g; vitamin a iu 217.4IU; vitamin c 55.4mg; folate 75.4mcg; calcium 31.6mg; iron 1.4mg; magnesium 40.6mg; potassium 588.1mg; sodium 463.9mg; thiamin 0.2mg.

1 starch, 1 1/2 vegetable, 1 fat