Creamy Corn Gazpacho

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]

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)

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.

http://www.onegreenplanet.org/vegan-recipe/creamy-corn-gazpacho/