Yield: 6 servings (about 4 1/2 cups)
This gazpacho is surprising in many ways. The brilliant color reminds you that tomatoes aren’t just red. If you are working with cherry tomatoes like we did for the SOL Food Festival, just add them whole to the mix and purée them in the food processor. No chopping required. Optional garnish includes croutons or red grapes. Enjoy!
- 2 ears fresh corn, shucked and rinsed (about 1 ½ cups)
- 4 yellow tomatoes, seeded and chopped (about 1 pound)
- 1/4 small red onion, minced
- 1 large yellow bell pepper, diced
- 1 large cucumber, peeled, seeded, and diced
- 1 cup red grapes
- 1 cup vegetable broth, divided
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon for fresh lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- Cut the kernels from the corn cob. In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, ¼ cup broth, parsley, olive oil, vinegar, lemon juice, hot sauce, salt, and pepper. Cover and refrigerate for 1 to 2 hours.
- Place cold vegetable mixture in a food processor, add the red grapes, and purée until smooth. Work in batches if you need to. Add additional vegetable broth to achieve desired consistency. Season to taste with additional salt, pepper, vinegar, and hot sauce.
- Serve soup in chilled bowls garnished with small croutons or minced red grapes.
Sources of inspiration: Epicurious.com and The Golden Door Cooks Light & Easy