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.

Total Time

1hr 30min

0.0

0 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

2
(12 oz)

Large English Cucumbers

•

1 tsp

Kosher Salt

•

2
(3 oz)

Large Tomatillos

•

2 cups

Corn Kernels

•

Large Jalapeño Pepper

•

1/2 cup

Chopped Yellow Onions

•

1 clove

Garlic

•

Limes , juiced

•

1/2 cup

Fresh Basil Leaves , firmly packed

•

1/2 cup

Olive Oil

•

to taste

Freshly Ground Black Pepper

Cooking Instructions

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.

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.

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 Lime Juice (2) . Blend on high, until smooth, 30 seconds to 1 minute.

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.

Chill the soup for at least 1 hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved Corn Kernels (4 Tbsp) , and torn fresh basil leaves.

Author's Notes

Yields 4-6 servings.

Nutrition Per Serving

CALORIES

380

FAT

28.4 g

PROTEIN

4.9 g

CARBS

33.3 g