Corn and Yellow Tomato Gazpacho
A refreshing cold soup combining corn and yellow tomatoes at their peak flavor to create a beautiful golden gazpacho.
18 min4-6veganTomatoesCornsummergazpachocold soupcorntomatoesplant-basedchilled soupno-cook
What you need
- 1-2 tablespoons olive oil
- 1 medium onion
- 2-3 cloves garlic
- 4 cups corn kernels
- 3 cups yellow cherry tomatoes
- 1-1.25 cups water
- 1-2 tablespoons lemon juice
- to taste salt
- to taste black pepper
- 0.5 cup red cherry tomatoes
- for garnish fresh herbs
- optional, for garnish jalapeño
How to make it
- Heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden and the onion is just beginning to brown, stirring often.
- Add 3 cups of the corn kernels to the skillet along with about 1/4 cup water. Cover and cook until the corn is just tender-crisp, about 3 minutes.
- Transfer the onion, garlic, and corn mixture to a blender along with the tomatoes (make sure to reserve 1 cup of them). Add about 1 cup water and blend until smooth.
- Transfer the puree to a serving container. Stir in the lemon juice and season with salt and pepper.
- Cover and refrigerate the puree for several hours or until chilled to your liking, at least 2 hours.
- Just before serving, combine the reserved corn kernels, reserved cherry tomatoes, red cherry tomatoes, and fresh herbs in a small bowl. Add any of the optional garnish ingredients being used and toss together.
- Ladle the soup into bowls, top each with some of the garnish, and enjoy!
Adapted from theveganatlas.com