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RECIPE
11 INGREDIENTS 5 STEPS 1hr 30min

Spicy Corn and Cucumber Gazpacho

This Spicy Corn and Cucumber Gazpacho is light, bright, and so incredibly refreshing on a hot summer day. Cucumber is definitely the dominant flavor here, but the corn adds a mellow sweetness and helps thicken the soup nicely. The soup has a little kick thanks to the jalapeño, but it’s definitely a mild heat.
Spicy Corn and Cucumber Gazpacho Recipe | SideChef
This Spicy Corn and Cucumber Gazpacho is light, bright, and so incredibly refreshing on a hot summer day. Cucumber is definitely the dominant flavor here, but the corn adds a mellow sweetness and helps thicken the soup nicely. The soup has a little kick thanks to the jalapeño, but it’s definitely a mild heat.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 30min
Total Time
$1.72
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2
(12 oz)
unpeeled, halved lengthwise and seeded
1 tsp
plus more to taste
2
(3 oz)
2 cups
Corn Kernels
from 3 to 4 ears
1
seeds and ribs removed, chopped, 3 Tbsp
1/2 cup
1 clove
2
Limes , juiced
3 Tbsp of juice needed
1/2 cup
Fresh Basil Leaves , firmly packed
plus more for serving
1/2 cup
plus more for serving
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
378
FAT
28.4 g
PROTEIN
4.8 g
CARBS
33.1 g

Author's Notes

Yields 4-6 servings.

Cooking Instructions

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Step 1
Roughly chop the English Cucumbers (2) and place them in a large mixing bowl. Add the Kosher Salt (1 tsp) toss, and set aside while you prepare the other vegetables, or for at least 10 minutes.
Step 2
Remove the husks from the Tomatillos (2) and rinse them. Trim the stems, then roughly chop the tomatillos and add them to the bowl with the cucumbers. Toss, then transfer to a blender.
Step 3
Add Corn Kernels (1 3/4 cups) , reserving the rest for serving, along with the Jalapeño Pepper (1) , Yellow Onions (1/2 cup) , Garlic (1 clove) , and Limes (2) . Blend on high, until smooth, 30 seconds to 1 minute.
Step 4
Add Fresh Basil Leaves (1/2 cup) , Olive Oil (1/2 cup) , and Freshly Ground Black Pepper (to taste) and blend on high for 10 seconds. Pour the soup through a mesh strainer, discarding the solids, and taste for seasonings.
Step 5
Chill the soup for at least 1 hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved Corn Kernels (1/4 cup) , and torn fresh basil leaves.
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Nutrition Per Serving
Calories
378
% Daily Value*
Fat
28.4 g
36%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
33.1 g
12%
Fiber
5.2 g
19%
Sugars
9.6 g
--
Protein
4.8 g
10%
Sodium
634.5 mg
28%
Vitamin D
--
--
Calcium
50.7 mg
4%
Iron
1.7 mg
9%
Potassium
663.0 mg
14%
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