SWEET CORN GAZPACHO

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SWEET CORN GAZPACHO

The best thing about gazpacho is that it can be made with sweet corn. This summer, I've been obsessed with gazpacho and wanted to share it with you.Again. I know that just a few weeks ago I shared with you a recipe for Ugly Tomato Green Gazpacho, and now here I am again with more gazpacho. Sweet corn gazpacho this time, so you know, totally different.

SWEET CORN GAZPACHO

The truth is that my fridge has had some variation of gazpacho in it each and every day since June. No lie. I just can’t get enough!

HERE’S WHY YOU WANT TO MAKE SWEET CORN GAZPACHO:

  1. It’s cold, which is a very good thing on a hot summer day.
  2. You don’t have to cook it, also very good on a hot summer day.
  3. It gives you a great excuse to use some of summer’s incredible veggies.
  4. It’s refreshing and just hits the spot.
  5. It’s a super healthy bowl full of veggies that tastes amazing.
  6. It’s crazy easy to make.
  7. It’s creamy yet 100% dairy-free.
  8. You can make a big batch and eat it for days. Yum!
  9. It’s just freaking delicious.
  10. It’s corn. Any who doesn’t love corn. 🌽

SWEET CORN GAZPACHO

I have to tell you guys, I’m feeling a bit funny writing this post. I normally write a post and share it with you all on the same day. Sure, I usually develop the recipes and take the pictures in advance, but never the writing. For some reason it feels too disconnected to write something and then let it sit for a while. I mean, what if I tell you a story about something that happened to me today but then I don’t actually share it with you for weeks? That would be weird.

Anyway, here I am talking to you about this sweet corn gazpacho but, by the time you read this, I’m going to be sitting on a beach totally disconnected from everything and everyone except my handsome man, his family and my very favourite nephew in the whole world. (He’s also my only nephew, but that doesn’t make him any less my favourite.)

I want to tell you how excited I am to go on holiday. Like, a real holiday. A 100% gadget-free holiday. The last time we were at the cabin I had no cell or internet service. Even if I want to I won’t be able to obsessively check my Instagram feed. Like, at all. I’m kind of nervous that I’m going to go through withdrawals, but excited too.

See … this is getting weird. I’m telling you how excited I’ll but when you read this I won’t be excited cause I’ll already be here. I hope you guys can forgive this lapse of normal communication.

Until I return … Happy sweet corn gazpacho eating! ðŸ’›

SWEET CORN GAZPACHO

SWEET CORN GAZPACHO
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SWEET CORN GAZPACHO
 
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Author: 
The Endles Meal - Serves: 8 cups
INGREDIENTS
  • 2 lb. Yellow tomatoes roughly chopped
  • Yellow bell peppers, seeds removed and coarsely chopped
  • Remove 3 corn ears from the cob. (Save a few kernels to garnish).
  • 1 cup of white onion roughly chopped
  • Smashed 2 cloves of garlic
  • Optional 1/4 Jalapeno Pepper (seeded for texture, not for spice)
  • Use good quality salt - not boxed or processed salt!
  • 1/2 cup olive oil
  • Sherry vinegar, 1/4 cup
  • Fresh squeezed lime juice, 2 tablespoons - about 1 lime
  • Taste sea salt (I prefer 1 1/2 teaspoons extra, but add more to your taste)
  • To garnish: Olive oil, fresh corn, cilantro and cracked pepper.
INSTRUCTIONS
  1. Mix the bell peppers with corn, onions, jalapeno, and yellow tomatoes in a big bowl. Spread the salt on top, and use your hands to mix it well. Place the bowl on your countertop for 30 minutes. It can be kept for as long as 4 hours if necessary.
  2. Blend the soup and olive oil in batches. If you prefer it chunkier, blend a bit more.
  3. Add the sea salt to your taste after mixing in sherry vinegar, lime juice and the zest. You can make this soup up to three days ahead. Cover it and keep it in the fridge until ready to serve.

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