Friday, August 4, 2017

Sweet Corn Gazpacho Shooters


I just can't seem to kick my craving for sweet corn. It's so delicious right now! And while it's great on it's own, using it in blended soups adds an extra creamy texture without any added cream or milk (making it a great option for your vegan and vegetarian friends). If you're not a fan of eating soup cold, you can definitely warm this soup and serve it with crusty bread for dipping. However you serve it, your guests are sure to be pleased! 

I found these tiny mason jars at the grocery store (so cute) but any shot glasses or small bowls will work for serving.


1. Combine the tomatoes, peppers, corn, garlic and jalapeno in a large bowl. Season with salt to combine. 


2. Working in batches, blend the veggies with olive oil until creamy. Add the vinegar, lime zest/juice and sugar and blend until combined. Adjust seasonings as needed.

3. Pour the soup into shot glasses or small mason jars and garnish with basil oil, black pepper and corn kernels. Serve immediately or keep cold until ready to serve.





Sweet Corn Gazpacho Shooters
Serves 8

All you need:
1 pint yellow cherry tomatoes, halved
1 yellow bell pepper, seeded and chopped
2 ears sweet corn, kernels removed from the cob
2 garlic cloves
1 small jalapeno, seeded and chopped
1 teaspoon kosher salt
1/2 cup olive oil
2 tablespoons white wine vinegar
Zest and juice of 1 lime
Pinch sugar
Basil oil, freshly cracked black pepper and extra corn kernels, for garnish 

All you do:
1. Combine the tomatoes, peppers, corn, garlic and jalapeno in a large bowl. Season with salt to combine.
2. Working in batches, blend the veggies with olive oil until creamy. Add the vinegar, lime zest/juice and sugar and blend until combined. Adjust seasonings as needed.
3. Pour the soup into shot glasses or small mason jars and garnish with basil oil, black pepper and corn kernels. Serve immediately or keep cold until ready to serve. 
 

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