Sweetcorn gazpacho
- Portion size: Serves 2
- Hands-on time 10 min, plus overnight chilling
- Difficulty: easy
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.
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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
- 30g frozen feta (optional – see Tips)</li)
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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. Garnish with shavings of frozen feta (a potato peeler works brilliantly for this), if using.
Nutrition
- 189kcals Calories
- 7.2g (1.2g saturated) Fat
- 4.6g Protein
- 22g (14g sugars) Carbs
- 6g Fibre
- 0.3g Salt
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