Spicy Yellow Corn Gazpacho

Raise your hand if you like quick and delicious summer recipes. Raise both to avoid turning on the stove. So, whip up this Spicy Yellow Corn Gazpacho in your food processor or blender. The best part? You won’t break a sweat. Additionally, this recipe takes advantage of summer’s bounty. I love showcasing fresh sweet corn. This recipe is Vegetarian and Vegan-friendly.

My inspiration for this dish popped up on a German supermarket website. Rewe’s Gelbe Gazpacho became this spicy version. I Mostly kept everything the same as the original recipe. However, I added a small amount of chopped super hot Habañero pepper. Consequently, it brings a seriously spicy kick.

This dish is finished in 20 minutes. Faster, if you have excellent knife skills and can chop fast. Alternately, chop everything a day beforehand. Consequently, this will cut your prep time in half. Be careful when handling the Habañero pepper. Do not touch your eyes after working with the pepper. Make sure you wash your hands thoroughly afterward.

I set aside some of the corn kernels and chopped tomatoes for garnish. Also, I decorated this Spicy Yellow Corn Gazpacho with fresh cilantro sprigs. My husband does not like cilantro. Consequently, I left it as a removable garnish. Alternately, chop the cilantro into small pieces. Then, stir into the gazpacho after blending. This adds another layer of flavor.

This lovely summer soup tastes fresh and spicy. Spicy Yellow Corn Gazpacho contains no cream. However, it has a creamy texture. This recipe serves four people. Alternatively, serve it in shooter glasses as an appetizer. Then it feeds double the amount.

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Spicy Yellow Corn Gazpacho

Course Appetizer, Soup

Cuisine Spanish

Keyword Appetizer, Gazpacho

Prep Time 20 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 corn on the cob
• 1 yellow bell pepper
• 1 sweet yellow chili
• 1/4 teaspoon minced fresh habanero pepper
• 1 cucumber
• 2 shallots
• 2 garlic cloves
• 4 medium-sized yellow tomatoes chopped
• Kosher salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lime juice.
• cilantro sprigs for garnish

Instructions

1. Cut the corn kernels off the cob.
2. Core, seed and cut the peppers into pieces.
3. Peel cucumber and chop.
4. Peel the shallots and garlic and mince.
5. Place the 3/4 of the corn kernels, peppers, cucumber, shallots, garlic and 3/4 the tomatoes in a food processor or blender and puree.
6. Stir in olive oil and lime juice.
7. Season with kosher salt and freshly ground pepper.
8. Pour the gazpacho into four glasses.
9. Garnish each glass with remaining corn kernel and tomatoes.
10. Add a sprig of fresh cilantro and serve.

Like this Spicy Yellow Corn Gazpacho? Also, try some of these other summer appetizers: