Sweetcorn gazpacho
- Published: 22 Jun 23
- Updated: 18 Mar 24
This bright yellow chilled soup is thrumming with sweetcorn’s delicious flavour, balanced out by yellow pepper and jalapeño for a Mexican-inspired finish. A light little starter or lunch for a summer dinner party.
Chilling the soup overnight is crucial as it helps the flavours to develop and meld together, so don’t be tempted to rush it. Find more no-cook recipes for summer here.
- Serves 2
- Hands-on time 10 min, plus overnight chilling
Ingredients
- 3 spring onions
- 325g tin sweetcorn, drained
- 1 tomato
- ½ yellow pepper
- 1 garlic clove
- 3-5 sliced jalapeños from a jar, plus 1 tbsp of their liquor
- Juice 1 lime
- 3 coriander sprigs, finely chopped
- 2 tbsp white wine vinegar
- 2 tsp extra-virgin olive oil
Method
- Halve the spring onions where the white and green parts meet. Roughly chop the white halves and put in a blender with the sweetcorn, tomato, pepper, garlic, jalapeńos and their liquor, lime juice and 150ml cold water. Whizz for a few minutes until very smooth, then season with a pinch of salt, cover and transfer to the fridge to chill overnight.
- Finely slice the spring onion greens and combine with the coriander, vinegar and oil. Season with salt, then drizzle over the chilled soup before serving.
- Recipe from July 2023 Issue
Nutrition
- Calories
- 189kcals
- Fat
- 7.2g (1.2g saturated)
- Protein
- 4.6g
- Carbohydrates
- 22g (14g sugars)
- Fibre
- 6g
- Salt
- 0.3g
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