Summer is here and it’s almost too hot to cook! But, gazpacho is the perfect solution for a cold side or starter to summer cooking. There are perks to sweaty days and this is one of them!
I picked up this recipe for Summer Yellow Tomato and Corn Gazpacho from What’s Cooking Good Looking. I love the look and taste of yellow tomatoes, yellow peppers and corn slightly blended with the kick of champagne vinegar and cayenne pepper.
I made this for a party several weeks ago at a friends house. It was such a big hit, I repeated the recipe for another party. Beautiful, fresh and delicious.
Summer Yellow Tomato and Corn Gazpacho
- 6 ripe, yellow tomatoes
- 3 ears of yellow corn, cooked and kernels removed
- 2 yellow peppers, diced
- 1 small shallot , diced
- 1 glove of garlic, minced
- a pinch of cayenne (or more, to taste)
- 1/2 a teaspoon of salt
- 2 tablespoons of champagne or white wine vinegar
- 3 tablespoons of extra virgin olive oil
for the toppings/garnish:
- 3-4 green onions, thinly sliced
- 1 avocado, diced
Place all of the ingredients into a high powered blender or food processor, reserving the kernels from one ear of corn for garnish. Process until chunky. Taste and adjust any seasoning accordingly. Refrigerate 3 hours or overnight to chill.
When you’re ready to serve, pour the soup into bowl and garnish.