This is a very easy recipe (all you need is a blender!!) and a great way to use up this season’s sweet corn! It is super healthy and very satisfying. It's hearty, refreshing and delicious. Just like a healthy, summer dish should be!

Creamy Corn Gazpacho [Vegan]

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Ingredients

  • 4 ears of raw sweet corn – 3 for the soup and one for garnish, kernels removed
  • 1 can of white beans, drained
  • 1 yellow bell pepper, de-seeded
  • 1/2 a shallot
  • 2 cups yellow tomatoes
  • 3/4 cup almond milk
  • 1/4 cup water
  • juice of 1 lime
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 inch knob of ginger, skin removed or 1/2 tsp ginger powder
  • sea salt & pepper to taste
  • olive oil (as garnish)
  • cilantro (as garnish)
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Preparation

  1. Place all ingredients except olive oil and cilantro in a high speed blender like the Vitamix. Puree until smooth but still lightly chunky. You can totally liquefy your soup if you prefer but I like the slightly chunky texture.
  2. Taste and adjust spices as desired. Chill for at least 30 mins.
  3. Serve cold and garnish with fresh corn kernels, a drizzle of olive oil, cilantro leaves, and a dusting of fresh cracked pepper.
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