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Summer Gazpacho

AuthorMaria
Summer Gazpacho
Yields6 Servings
 3 pt yellow cherry tomatoes, halved
 4 ears of corn, kernels removed
 1 ½ yellow bell peppers, quartered
 1 shallot (or 1/2 of a small red onion), roughly chopped
 1 tbsp sea salt
 3 cups Great Northern white beans, drained and rinsed
  cup white wine vinegar
  cup avocado oil
 1 ½ tbsp lemon juice
 pepper, to taste
Optional Garnish Ideas:
 yogurt
 diced avocado
 additional corn kernels
 basil leaves
1

Add tomatoes, corn, bell peppers and shallots or onions to a large bowl or pot. Stir in salt and let sit for 30 minutes.

2

Add beans and vinegar and, using an immersion blender, begin blending everything together while slowly pouring in the avocado oil. Blend until completely smooth. Season with lemon juice and pepper, as desired. Stir to combine. Transfer to bowls and garnish with yogurt, avocado, corn or basil. Enjoy!

(recipe adapted from Vegetarian Ventures)

Ingredients

 3 pt yellow cherry tomatoes, halved
 4 ears of corn, kernels removed
 1 ½ yellow bell peppers, quartered
 1 shallot (or 1/2 of a small red onion), roughly chopped
 1 tbsp sea salt
 3 cups Great Northern white beans, drained and rinsed
  cup white wine vinegar
  cup avocado oil
 1 ½ tbsp lemon juice
 pepper, to taste
Optional Garnish Ideas:
 yogurt
 diced avocado
 additional corn kernels
 basil leaves

Directions

1

Add tomatoes, corn, bell peppers and shallots or onions to a large bowl or pot. Stir in salt and let sit for 30 minutes.

2

Add beans and vinegar and, using an immersion blender, begin blending everything together while slowly pouring in the avocado oil. Blend until completely smooth. Season with lemon juice and pepper, as desired. Stir to combine. Transfer to bowls and garnish with yogurt, avocado, corn or basil. Enjoy!

Summer Gazpacho

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