Happy Memorial Day! Happy Meatless Monday! Sarah and I are so glad you joined us today! I know I complained about our freezing raining weather most of April and May but just like typical DC weather we headed right into summer with a few days of upper 80’s. When it gets that hot I am looking for something refreshing the light to eat. I found these gorgeous yellow tomatoes and decided to do a twist on a typical Gazpacho and came up with this delicious Sweet Summer Yellow Tomato, Corn & Pepper Gazpacho.
This soup requires no cooking at all and can be whipped up (literally in the blender) in just a few minutes, chilled and enjoyed for lunch or dinner. The sweet corn and sweet yellow peppers give it a delicious refreshing taste not to mention all the vitamins and good for you fiber.
Some people prefer a very smooth gazpacho soup and other like to enjoy it with a little texture. I used my Ninja blender which is amazing by the way and left a little texture to my soup. I like to pulse it until it reaches the desired texture instead of blending full on. (affiliate link)
Sweet Summer Yellow Tomato, Corn & Pepper Gazpacho
- Corn from 2 ears of yellow corn
- 2 large yellow peppers-quartered and seeded
- 1 jalapeno pepper-seed & cut in half
- 2 lbs of yellow tomatoes any variety
- 3 tsp balsamic vinegar
- salt & pepper to taste
- In batches, add vegetables to a blender and puree to desired texture
- Combine together, stir and add in salt, pepper and balsamic
- Chill for at least 30 min.
This Sweet Summer Yellow Tomato, corn & pepper Gazpacho has only 5 ingredients and requires no cooking at all. Doesn’t get any easier than that does it? If you are still looking for something to bring to your Memorial Day party today, look no further I’ve got you covered.
This Sweet Summer Yellow Tomato, Corn & Pepper Gazpacho soup can of course be enjoyed in a big bowl just for you but if you want to share, I love how it looks in little shooters as well.