Hello, I hope you all are enjoying the summer sun, like I am! And while I am soaking up the sun and continuing with my summer recipes’ series, I have another refreshing one for you. This is the Spanish chilled soup called gazpacho. Gazpacho, is lightly spiced and made using raw vegetables, with tomatoes an important component. In my gazpacho with corn and bell peppers recipe, I have also added cucumbers and fresh mint. These not only adds more flavours, but also up the cool quotient of the soup. You must have already figured, how wonderful this must taste. Also, if you observe, all these ingredients individually have a lot of water content in them. This is why the Spaniards have this cooling number on their summer menu.
Quite a few recipes, also include bread when making the gazpacho. But I decided to keep mine carb free 🙂 Therefore, this is a super healthy soup. It is oil-free, vegan and gluten free. So much goodness in a bowl.
Variations
I love gazpachos and I make it with different veggie combinations every time. I make this chilled soup with avocados, beetroots, watermelons, beans etc. And in this gazpacho with corn and bell peppers recipe, I have added a small piece of turmeric root too. This is completely optional. It is just my way of including this wonder root in my diet. Also, I haven’t used tomatoes, deviating from the traditional recipe. There are a lot of recipes, that use roasted bell peppers and/or tomatoes. Though that tastes amazing too, I haven’t done so.
Gazpachos are good to taste and so light on the tummy, making it perfect for a summer brunch/lunch. And the addition of garlic, some chilli flakes and mint provides the perfect balance of spice you would want in a summer recipe.
Quick and easy
There is actually no recipe to this soup. You simply need to blitz or grind all ingredients, so that they come together. It is such a quick and easy preparation, that you will have your lunch ready in 15 minutes. Sounds amazing, I know. Also, since there is no cooking process involved here, you are actually eating raw veggies. Such a win-win kinda recipe this gazpacho with corn and bell pepper really is.
When the sun is out, you shouldn’t be indoors cooking! Summers are the time for gardening, taking a hike, vacationing but not being held up in the kitchen. So, try this lovely gazpacho recipe, which will keep you full, fresh and definitely not in the kitchen for a long time.
Do take a look at my other summer recipes:
Sugar and dairy free mango ice-cream
Also, another super stunning and flavourful recipe for you, Tom kha gai – Thai coconut and chicken soup.
And if you do give any of them a try, do let me know. In the meanwhile, here is the gazpacho with corn and bell peppers recipe.
Eat hearty!
Gazpacho with corn and bell pepper
Ingredients
- 2 cups corn kernels frozen
- 1 cup cucumber roughly chopped
- 1 cup red bell pepper roughly chopped
- 1/2 cup red onion roughly chopped
- 1/2 cup mint leaves
- 1 clove garlic
- 1 tsp red chilli flakes
- 1/2 inch turmeric root optional
- 1 fresh green chilli optional
- 1 tsp chilli olive oil or olive oil optional
- salt to taste
Instructions
- Put all your ingredients in a mixer jar
- Blitz to a smooth paste
- Remove the gazpacho in a soup bowl
- Drizzle some chilli olive oil and chilli flakes and serve chilled
Notes
- You may use boiled and cooled corn kernels instead of the frozen ones
- In case using the above, once the gazpacho with corn and bell peppers is ready, refrigerate it for 30 minutes before you serve
- It tastes best when chilled
- tsp - teaspoon
that is a real cool one.filling and healthy too.delicious
Yes maa it really is 🙂 Thanks!!
that is a real cool one.filling and healthy too.delicious.i loved the presentation
Thank you so much! xoxo