Vegan Sweet Corn and Pepper Summer Gazpacho

Alex McLaughlin

Vegan Sweet Corn and Pepper Summer Gazpacho

Go all in on the summertime produce with this bright and juicy chilled soup recipe. 

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Serves: 4

Sweet corn is a classic summertime produce that lends a mellow sweetness to this vegetable-forward gazpacho from the Fiber Fueled Cookbook. It’s endlessly adaptable. Try adding juicy yellow tomatoes to the blend or garnishing with a cashew cream for added richness.

What you need:

2 yellow bell peppers, stemmed, seeded, and chopped
5 ears fresh corn, kernels, and juices; reserve ½ cup for garnish
2 garlic cloves
1½ cups cucumber, peeled and chopped, plus more for garnish
2 tablespoons olive oil, plus more olive oil for drizzling 
2 tablespoons apple cider vinegar
¾ teaspoon salt
¼ teaspoon ground pink peppercorn, to taste
1 cup cooked white beans
Chopped fresh basil and chives, for garnish

What you do:

  1. Into a high-speed blender, place bell peppers, corn, garlic, cucumber, olive oil, vinegar, salt, and pink peppercorn and blend until smooth and creamy. 
  2. Divide into four serving bowls and garnish with white beans, reserved fresh corn kernels, cucumber, fresh basil, and chives as desired.
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