This is a very easy recipe (all you need is a blender!!) and a great way to use up the last of this season’s sweet corn! It is super healthy and very satisfying.
I’m thinking you may also be able to sub sweet potatoes for the corn to make a creamy sweet potato soup…but don’t take my word on that yet, I still have a lot of experimenting to do!
I always love the change in seasons, there’s something magical in that first little blip of cold weather and how the mood of life just changes in an instant. The transitions from winter to spring and summer to autumn are always my favorite!
I found some really lovely heirloom corn at my local farmer’s market and couldn’t wait to use it in this recipe – thanks Spoon Fork Bacon for the inspiration! The purple corn was so gorgeous and perfectly sweet!
I also think this gazpacho would be really tasty heated up on a cold winters day. This 5 Min Raw Corn Chowder is amazing served warm so I’d imagine this one to be lovely heated too. I love blended soups! They are so easy to make and even easier to clean!
This would be such a beautiful first course at a dinner party and it’s so easy to make ahead!
This recipe should fit into most dietary guidelines as it’s dairy-free, gluten-free, vegan, vegetarian, sugar free, and low fat 🙂
1. Info for Creamy Corn Gazpacho
- Cook Time: 1 min
- Total Time: 6 mins
- Servings: 4
- Calories: unavailable
2. Ingredients for Creamy Corn Gazpacho
- 4 ears of raw sweet corn – 3 for the soup and one for garnish, kernels removed
- 1 can of white beans, drained
- 1 yellow bell pepper, de-seeded
- 2 cups yellow tomatoes
- juice of 1 lime
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt & pepper to taste
- olive oil (as garnish)
- cilantro (as garnish)
3. Directions:
- Place all ingredients except olive oil and cilantro in a high speed blender like the Vitamix. Puree until smooth but still lightly chunky. You can totally liquefy your soup if you prefer but I like the slightly chunky texture.
- Taste and adjust spices as desired. Chill for at least 30 mins.
- Serve cold and garnish with fresh corn kernels, a drizzle of olive oil, cilantro leaves, and a dusting of fresh cracked pepper.
