Sweet Corn Gazpacho
2 ears sweet corn, roasted
2 tbsps olive oil, divided
1 (28 ounce) can Muir Glen® Organic Diced Tomatoes
1 clove garlic
1 lemon, juice only
1 small cucumber, peeled, seeded, and chopped
1/2 green bell pepper, chopped
1/2 small red onion, chopped
A fast chilled soup that’s perfect for the hot days of summer.
Preparation & Directions
- Preheat oven to 400 degrees F. Rub corn with one tablespoon of olive oil and season with a pinch of salt. Lay corn out on a baking sheet and roast for 13-15 minutes, turning occasionally, until corn is blistered in spots.
- In a food processor, combine Muir Glen® Organic Diced Tomatoes, garlic, lemon juice, cucumber, bell pepper, and red onion. Add 1/2 cup water and puree until it reaches desired consistency. Some people like it perfectly smooth and some like it with some texture.
- When corn is done roasting, slice kernels off the cob. I prefer to puree half of the corn in with the soup and then keep half in whole kernels to use as a garnish.