Nutrients per serving
- (when recipe serves 8)
- Protein: 3.0 grams
- Fat: 3.5 grams
- Carbohydrates: 19.0 grams
- Calories: 120
Sweet Corn
Corn Gazpacho
This refreshing soup is perfect to serve during hot summer nights. It's quick to prepare too!
Preparation Time:
15 Minutes
Cooking Time: 40 Minutes
Chilling Time: 30 Minutes
Servings: 6 to 8
Cooking Time: 40 Minutes
Chilling Time: 30 Minutes
Servings: 6 to 8
Ingredients:
- 6 Ontario Field Tomatoes (about 2-1/2 lb/1.25 kg), peeled, seeded and cut in chunks
- 1 small Ontario Onion, cut in chunks
- 4 cloves Ontario Garlic, chopped
- 2 each sweet Ontario Peppers (preferably 1 green and 1 yellow), cut in chunks
- 1 Ontario Field Cucumber, peeled, seeded and cut in chunks
- 1-1/2 cups (375 mL) cooked Ontario Corn kernels
- 1/4 cup (50 mL) red wine vinegar
- 2 tbsp (25 mL) olive oil
- 1 to 1-1/2 cups (250 to 375 mL) tomato juice or vegetable cocktail
- Salt and cayenne pepper to taste
- Croutons, finely diced cucumber and sweet red and green peppers
Garnish:
Preparation:
In food processor, purée together tomatoes, onion and garlic. Turn into large bowl. Add sweet peppers to processor and pulse until finely chopped; add to tomato purée. Process cucumber until finely chopped; stir into tomato purée along with corn.
Add vinegar and oil. Thin with enough tomato juice until thick soup-like consistency. Add salt, cayenne pepper and up to 1 tbsp (15 mL) more vinegar if desired. Refrigerate until very well chilled. Serve sprinkled with croutons, cucumber and sweet peppers.
