This rich and creamy chilled corn gazpacho only looks fancy: It’s one of the simplest summer recipes you can make!
𝗪𝐡𝐚𝐭 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝:
∙2¾ cups uncooked sweet yellow corn (about 3 large ears)
∙1½ cups fresh cherry tomatoes
∙1 cup English cucumber, coarsely chopped
∙1 medium yellow peppers
∙1 medium uncooked shallot, coarsely chopped
∙1 medium shallot, quartered
∙2 Tbsp red-wine vinegar
∙1 tsp kosher salt
∙2 Tbsp extra virgin olive oil
∙2 tsp chives, chopped
∙¼ tsp black pepper
𝐇𝐨𝐰 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐢𝐭:
1. In a blender, combine 2½ cups corn, tomatoes, cucumber, bell pepper, shallot, vinegar, and salt; blend on high speed until smooth, about 1 minute. Add oil; blend until slightly creamy, 30 seconds to 1 minute.
2. Divide soup evenly among 4 bowls. Top evenly with remaining ¼ cup corn, chives, and black pepper.
Serving size: 1 cup
💙2 SmartPoints
💜2 SmartPoints
💚5 SmartPoints
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Corn Gazpacho #shorts | #ww (formerly Weight Watchers)
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