Gazpacho is a cold soup made of raw, blended vegetables. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool.
This raw, chilled and flavorful Sweet Corn Gazpacho is perfect for hot summer days when it’s too warm to turn the stove on.
This recipe is like a breeze of fresh air. Nothing can be as simple and easy as this– just put all of the ingredients in a blender and blend. This soup consists of soft yellow heirloom tomatoes, a yellow pepper and corn. I have kept the garnishes also to the simplest level. Just a sprinkle of freshly ground black pepper and parsley.
It’s a very light soup – pair it with slices of toast and you’ll have a refreshing lunch or light dinner.
My family is fond of toasted garlic bread, so I have served this chilled gazpacho with warm garlic bread. And the combination was absolutely amazing!!
This Gazpacho is not only quick and easy to make but has-
KITCHEN TO TABLE IN FLAT 5 MINUTES
Let’s make this easy peasy recipe by having a look at the ingredients first.
Sweetcorn- 1can (400 grams)
Yellow Cherry Tomatoes- 15
Yellow Bell pepper- 1
Salt- 1/2 teaspoon
Chaat masala- 1/2 teaspoon (Optional)
Freshly ground Black pepper powder- according to your taste
Lemon juice- 1 tablespoon
Garnish with Parsley leaves and Chili flakes.
Drain the corn.
Chop the bell pepper and tomatoes.
With the help of blender blend together corn, tomatoes and bell pepper to smooth consistency.
Add in salt, chaat masala and lemon juice.
Give it a good mix.
Refrigerate mixture for at least an hour.
When ready to serve, blend the mixture again.
Ladle gazpacho into bowls and sprinkle with black pepper powder.
Garnish with parsley leaves.