Description
A refreshing and delicious gazpacho perfect for hot summer days, made with fresh corn and vegetables.
Ingredients
Scale
- 4 cups fresh corn kernels
- 2 cups diced tomatoes
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cups vegetable broth
- 1/4 cup fresh lime juice
- Salt and pepper to taste
- Fresh basil or cilantro for garnish
Instructions
- Combine the corn, tomatoes, cucumber, red bell pepper, and red onion in a blender.
- Add the vegetable broth and lime juice. Blend until smooth.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving.
- Serve cold, garnished with fresh basil or cilantro.
Notes
Using fresh, in-season corn enhances the flavor. Customize with your favorite herbs or add jalapeño for heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg