Sweet Corn Gazpacho

Sweet Corn Gazpacho

Ingredients

2 ears sweet corn, roasted

2 ears sweet corn, roasted

2 tbsps olive oil, divided

2 tbsps olive oil, divided

1 (28 ounce) can Muir Glen® Organic Diced Tomatoes

1 (28 ounce) can Muir Glen® Organic Diced Tomatoes

1 clove garlic

1 clove garlic

1 lemon, juice only

1 lemon, juice only

1 small cucumber, peeled, seeded, and chopped

1 small cucumber, peeled, seeded, and chopped

1/2 green bell pepper, chopped

1/2 green bell pepper, chopped

1/2 small red onion, chopped

1/2 small red onion, chopped

sea salt

sea salt
Serves 4

A fast chilled soup that’s perfect for the hot days of summer.

Preparation & Directions

  1. 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.
  2. 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.
  3. 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.
Season gazpacho with a drizzle of good olive oil and sea salt. While you can serve it right away, it’s better if you let it chill in the fridge for an hour or longer.