Name: Summer Gazpacho
Yield: 6
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; ⅓ cup white wine vinegar; ⅓ cup avocado oil; 1 ½ tbsp lemon juice; pepper, to taste; Optional Garnish Ideas:; yogurt; diced avocado; additional corn kernels; basil leaves

AuthorMaria

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

⅓ cup white wine vinegar

⅓ cup avocado oil

1 ½ tbsp lemon juice

pepper, to taste

Optional Garnish Ideas:

yogurt

diced avocado

additional corn kernels

basil leaves

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

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)

CategoryDairy-Free, Gluten-Free, Main Dish, Nut-Free, Summer, Vegan, Vegetarian

Ingredients