Sweet Corn Gazpacho Soup

This Sweet Corn Gazpacho Soup is creamy and 100% dairy free made with fresh ingredients and sweet corn. It’s the perfect chilled soup for a spring brunch.

As spring approaches, we patiently wait for the weather to warm up. Here in southern California, it’s been relatively warm, and I can finally see yellow flowers sprouting everywhere. After a cold winter, I’m so excited to go out and visit the flower fields with my kids. I know they will be incredible this year because of all the rain we’ve had.

With the yellow blooms sprouting everywhere in this area, I was inspired to make my first batch of gazpacho soup! Gazpacho is a cold soup made of raw, blended vegetables. It was intended to be eaten during hot summers since it is refreshing and cool. With its beautiful bright color and freshness, I thought it would be the perfect soup to make for the spring brunch I host every year.

This recipe couldn’t be easier. All you have to do is blend all the ingredients. No cooking is required!

It can easily be paired with avocado toast, and you’ll have a refreshing lunch or light dinner.

If you are looking for more Soup and Salad recipes. Don’t forget to visit all the delicious recipes at the end of this post!

INGREDIENTS

• 2 yellow heirloom tomatoes
• 1 large yellow bell pepper
• 3 ears corns
• 1 15.25oz can whole kernel sweet corn
• 1/4 cup white onion
• 2 cloves garlic
• 2 tsp sea salt
• 1/2 cup olive oil
• sea salt to taste
• Freshly squeezed lime juice, olive oil, cilantro, and fresh ground pepper to serve and garnish

INSTRUCTIONS

1. Roughly chop and combine the yellow tomatoes, bell peppers, corn, onion, and garlic in a large bowl. Sprinkle the sea salt, mix well, and set aside.
2. Working in batches, blend the soup along with the olive oil. I like creamy soups, but if you think you might like it a little chunky, blend it just a little, taste it, and then continue to blend it until it’s perfect for you.
3. After blending the soup, season with lime juice, cilantro, corn, and fresh ground pepper. You can even drizzle more olive oil on top. Keep it covered in your fridge until you are ready to serve it.

Enjoy all the recipes below!

xoxo -Norma

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