Sweet Corn Gazpacho Soup
This chilled soup is creamy and 100% dairy free - made with fresh ingredients and sweet corn. It's the perfect chilled soup for a spring brunch.
Ingredients
- 2 yellow heirloom tomatoes roughly chopped
- 1 large yellow bell pepper seeded and roughly chopped
- 3 ears corns removed from cob (save a few kernels for garnish)
- 1 15.25 oz can whole kernel sweet corn
- 1/4 cup white onion roughly chopped
- 2 cloves garlic smashed
- 2 tsp sea salt
- 1/2 cup olive oil
- Sea salt to taste
- Freshly squeezed lime juice, olive oil, cilantro, corn, and fresh ground pepper to serve
Instructions
- 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.
- 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.
- 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.