Sweet Corn Basil Gazpacho
Gazpacho. Sounds complicated, right? Well, it’s not.
In fact, it’s so ridiculously easy that it should be called…eazpacho.
I’m so embarrassing. I won’t blame you if you decide to delete me from your favorites or feed or however you find yourself reading my random annoyingness.
But I digress. Gazpacho! Have you heard of it? Ever tried it?
I hadn’t until my little sister who spent a summer studying abroad in Spain, where apparently Gazpacho drips from the faucets, suggested I give it a try. When she first mentioned it, my mind immediately went to shrimp which I am not a fan of…at all.
I was a restaurant food runner for a few years in high school (before being promoted to server status for the next five, lucky me) and I had to peel and devein shrimp on my downtime. GAG.
Luckily I realized that I was actually mistaking it with ceviche. Gazpacho, on the other hand, is a chilled soup that’s typically vegetarian and is made from raw tomatoes, cucumber, bell pepper, onion and garlic (and sometimes stale bread). It takes barely any time to put together and the fact that it’s served cold makes it a refreshing option that’s perfect for summertime.
There are a ton of different variations floating around the foodie world (watermelon is one I still want to try) but I decided to stick to a classic version with the addition of fresh basil and sweet corn.
The result is essentially summer in your mouth. That’s the best way I can describe it.
Plus, you can’t beat the ginormous serving of vegetables in each bowl.
So go ahead and shut off the AC, open the windows and cool off with a bowl of Gazpacho. Your electric bill and your body will thank you.
Sweet Corn Basil Gazpacho
Yield: 8 cups or 4 bowls
Prep Time: 15
Total Time: 15
- 4 medium size tomatoes, roughly chopped
- 1 medium cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 red bell pepper, cored and finely chopped
- 1 green bell pepper, cored and finely chopped
- 1 jalapeno, seeded and roughly chopped
- 1 clove garlic, minced
- 6 cups low sodium tomato juice
- juice of 1 lime
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup packed fresh basil
- 1 cup corn kernels
- optional serving suggestions: plain Greek yogurt/fresh basil for garnish
Place all of the ingredients (except the corn) into a large pot and stir together. Use an immersion blender (or regular blender) to liquefy the vegetables into a chunky soup. If you prefer it less chunky than blend until desired texture is achieved. Add the corn to the soup and stir together.
Chill for about thirty minutes before serving. Garnish with yogurt (optional) and basil, and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.