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"Gazpacho with corn and bell peppers - www.kitchenmai.com"

Gazpacho with corn and bell pepper

5 from 1 vote
A chilled, healthy Spanish soup to keep you full and cool in the summers
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Prep Time 10 minutes
Servings: 2
Course: Brunch, Lunch, Main Course, Snack, Soup
Cuisine: Spanish
Ingredients Method Notes

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

Method
 

  1. Put all your ingredients in a mixer jar
  2. Blitz to a smooth paste
    "Gazpacho with corn and bell peppers - www.kitchenmai.com"
  3. Remove the gazpacho in a soup bowl 
    "Gazpacho with corn and bell peppers - www.kitchenmai.com"
  4. Drizzle some chilli olive oil and chilli flakes and serve chilled
    "Gazpacho with corn and bell peppers - www.kitchenmai.com"

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