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