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
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
- 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.
- 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.
- Garnish with cooled chili seeds and yogurt.