Description
A vibrant, chilled Yellow Gazpacho that captures the essence of summer with yellow bell peppers, cherry tomatoes, and sweet corn. This vegan, gluten-free, and dairy-free soup is as beautiful as it is refreshing.
Ingredients
2 medium-large yellow bell peppers, chopped (~3 cups)
12 oz yellow cherry tomatoes, halved (~2 cups)
3 ears sweet corn, kernels plus “milk” scraped from cob
2 tsp mild/sweet miso paste
2 Tbsp white balsamic vinegar
2 Tbsp extra-virgin olive oil
2 Tbsp water
1 Tbsp finely diced shallot (about ½ medium)
1 tsp kosher salt
Zest of ½ lemon
2 Tbsp minced fresh herbs (cilantro, tarragon, mint, or a blend)
Edible flowers, for garnish (optional)
Instructions
- In a large bowl, mix the miso (loosened with 1 Tbsp warm water if needed), vinegar, olive oil, water, shallot, lemon zest, salt, and herbs.
- Fold in the chopped bell peppers, halved tomatoes, and corn kernels.
- Let the mixture marinate for about 15 minutes to meld the flavors.
- Transfer everything to a high-speed blender and blend until fully smooth.
- Optional: strain through a fine-mesh sieve for a silky texture.
- Serve immediately if ingredients were cold, or chill for 30 to 60 minutes for deeper flavor.
Notes
- Use cold ingredients or add ice cubes for faster chilling.
- Herb variations like parsley or basil work well if you don’t like cilantro.
- Mix yellow and orange cherry tomatoes for a color variation without altering flavor.
- Best served fresh, but lasts up to 3 days in the fridge.
- Do not freeze—freezing alters the texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
