Spicy Sweet Corn and Tomato Gazpacho

Have you ever had gazpacho? It is a cold soup that originates from Spain. This gazpacho recipe highlights the delicious flavor of sweet corn. Charring the vegetables on the stovetop gives the soup a unique, smoky flavor. Pumpkin seeds give it a crunch while also adding in omega 3 and 6 fatty acids, which are great for heart health. Blend all ingredients together with a blender, and your gazpacho is ready!

Spicy Sweet Corn and Tomato Gazpacho
Serves 4- 2 cup portions

 

Ingredients

2 pints sweet yellow tomatoes

3 ears or about 1 ½ cups sweet corn, charred and cut off the cobb

1 yellow bell pepper, charred and rough chopped

½ medium onion, charred and diced

1 clove of garlic, minced

1 jalapeno, charred and minced

1 can Great Northern white beans, drained and rinsed

¼ cup rice wine vinegar

½ cup extra virgin olive oil

¼ cup water

Juice of 1 Lime

Salt and pepper, to taste

1 cup pumpkin seeds or sunflower seeds

2 tsp olive oil

1 tbsp chili powder

1 tsp salt

Yogurt, for garnish-optional

 

Preparation

  1. In a sauté pan over medium heat, toast the pumpkin seeds about 3-5 minutes.  Toss with olive oil, chili powder and salt and set aside to cool.   
  2. In a food processor, blend together the tomato, pepper, onion, corn,  garlic, jalapeno beans, water, lime juice and vinegar.  Slowly drizzle in the olive oil.  Season with salt and pepper as needed.
  3. Garnish with cooled chili seeds and yogurt.