Nothing says summer like a chilled soup…or sweet corn, or fresh tomatoes… so what do you get when you combine all those things? This delicious yellow gazpacho!
I saw this recipe and was immediately drawn to it because 1. I love anything related to Spain. 2. To me it is beautiful and simple, which I am always drawn to 🙂 and 3. Who doesn’t love a little twist on anything traditional, right?!
Scott and I enjoyed this last night paired with my Tofu, Peanut Butter and Roasted Tomato Panzanella and we had summer screaming from our happy kitchen. So fresh, so simple, and so beautiful.
Enjoy the final days of summer and the delicious flavors that come with it!
- 3 large ears of corn, husked
- 1 large yellow bell pepper, diced, divided
- 4 large yellow tomatoes (about 2 pounds), cored and quartered
- ½ cup chopped onion
- 3 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ¼ cup snipped fresh basil
- Set 1 ear of corn aside. Meanwhile, remove the kernels from the other two ears by hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Discard the cobs.
- Puree the corn, bell pepper, tomatoes, 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 (remove kernels in same manner prior to serving) and basil.
Photo credit: EatingWell.com