Chunky Gazpacho Soup with Fresh Corn

Summer is the perfect time to serve this soup. It’s cool and refreshing, sure to beat the heat of a summer day. And it uses all of summer’s best vegetables – tomatoes, cucumbers, peppers, garlic, onions, and for a touch of sweetness-corn! It’s an unusual addition but if you love fresh corn, you will love this soup!

Ingredients

 4 large fresh ripe tomatoes, peeled and diced
 1/2 English cucumber, peeled and finely diced
 1/2 cup (113.4 g) finely diced red bell pepper
 1/4 cup (56.7 g) minced sweet onion, such as a Vidalia
 1 large jalapeno pepper, seeded and minced
 2 cloves garlic, minced
 2 ears of sweet corn, husked and cut from cob
 Freshly ground black pepper to taste
 1 teaspoon (4.8 g) salt
 1/4 teaspoon (1.2 g) dried thyme
 3 ripe Roma tomatoes
 2 tablespoons (29.6 ml) water
 2 tablespoons (29.6 ml) freshly squeezed lime juice
 1 tablespoon (14.79 ml) balsamic vinegar
 ¼ teaspoon (1.2 g) ground cumin
 ¼ teaspoon (1.2 g) sugar
 Salt and fresh ground pepper to taste
 2 tablespoons (28.3 g) thinly sliced fresh basil to garnish

Instructions

1

Combine diced tomatoes, cucumber, bell pepper, onion, jalapeno, and garlic in a large bowl. Stir in pepper, salt, and thyme.

2

Place Roma tomatoes, lime juice, water, balsamic vinegar, and sugar in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the vegetable mixture; stir to combine.

3

Place 1/3 of the soup mixture into the blender. Blend until smooth. Add to the remaining soup and stir to combine. Cover and refrigerate for at least 2 hours until thoroughly chilled.

4

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Yield: 6 servings

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Ingredients

 4 large fresh ripe tomatoes, peeled and diced
 1/2 English cucumber, peeled and finely diced
 1/2 cup (113.4 g) finely diced red bell pepper
 1/4 cup (56.7 g) minced sweet onion, such as a Vidalia
 1 large jalapeno pepper, seeded and minced
 2 cloves garlic, minced
 2 ears of sweet corn, husked and cut from cob
 Freshly ground black pepper to taste
 1 teaspoon (4.8 g) salt
 1/4 teaspoon (1.2 g) dried thyme
 3 ripe Roma tomatoes
 2 tablespoons (29.6 ml) water
 2 tablespoons (29.6 ml) freshly squeezed lime juice
 1 tablespoon (14.79 ml) balsamic vinegar
 ¼ teaspoon (1.2 g) ground cumin
 ¼ teaspoon (1.2 g) sugar
 Salt and fresh ground pepper to taste
 2 tablespoons (28.3 g) thinly sliced fresh basil to garnish

Directions

1

Combine diced tomatoes, cucumber, bell pepper, onion, jalapeno, and garlic in a large bowl. Stir in pepper, salt, and thyme.

2

Place Roma tomatoes, lime juice, water, balsamic vinegar, and sugar in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the vegetable mixture; stir to combine.

3

Place 1/3 of the soup mixture into the blender. Blend until smooth. Add to the remaining soup and stir to combine. Cover and refrigerate for at least 2 hours until thoroughly chilled.

4

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Yield: 6 servings

Chunky Gazpacho Soup with Fresh Corn