Corn Gazpacho

This refreshing soup is perfect to serve during hot summer nights. It's quick to prepare too!

Corn Gazpacho


Quantity Ingredients
6 tomatoes (about 2-1/2 lb/1.25 kg), peeled, seeded and cut in chunks
1 small onion, cut in chunks
4 cloves garlic, chopped
2 each sweet peppers (preferably 1 green and 1 yellow), cut in chunks
1 cucumber, peeled, seeded and cut in chunks
1-1/2 cups (375 mL) cooked corn kernels
1/4 cup (50 mL) red wine vinegar
2 tbsp (25 mL) olive oil
1 to 1-1/2 cups (250 to 375 mL) tomato juice or vegetable cocktail
Salt and cayenne pepper to taste


In food processor, purée together tomatoes, onion and garlic. Turn into large bowl. Add sweet peppers to processor and pulse until finely chopped; add to tomato purée. Process cucumber until finely chopped; stir into tomato purée along with corn.

Add vinegar and oil. Thin with enough tomato juice until thick soup-like consistency. Add salt, cayenne pepper and up to 1 tbsp (15 mL) more vinegar if desired. Refrigerate until very well chilled. Serve sprinkled with croutons, cucumber and sweet peppers.

Serves 8.

Per serving 120 cal, 19 g carb, 3 g protein, 3.5 g fat