Creamy Golden Sweetcorn Gazpacho Soup

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    Creamy Golden Sweetcorn Gazpacho Soup
    Creamy Golden Sweetcorn Gazpacho Soup
    AuthorRich
    Rating

    For best results, prepare this soup one or two days in advance. While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavours to mature and develop completely.

    Yields1 Serving
    Prep Time15 minsCook Time10 minsTotal Time25 mins
     1 ¼ lbs Yellow tomatoesroughly chopped
     2 large Garlic clovespeeled
     1 large Yellow pepperseeded and roughly chopped
     2 cups Sweetcornfresh or frozen
     1 tbsp Honea
     1 tsp Fresh gingerfinely minced
     ¼ tsp Smoked paprika
     Sea salt and black pepperto taste
      cup Greek yoghurtplus extra to garnish (Alpro is good)
     2 tbsp Fresh chivesfinely chopped
    1

    Add tomatoes, garlic, yellow pepper, and sweetcorn to a high-powered blender. Blend on high speed until smooth (approximately 1-2 minutes). If your blender isn’t big enough, you can do this in batches.

    2

    Transfer the blended vegetables to a large, high-sided skillet or pot set over medium heat. Stir in the Honea, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.

    3

    Remove from the heat and cool completely before stirring in the Greek yoghurt. Transfer to an airtight container to chill in the fridge, preferably overnight.

    4

    Remove soup from the fridge and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yoghurt and fresh chives before serving.

    Ingredients

     1 ¼ lbs Yellow tomatoesroughly chopped
     2 large Garlic clovespeeled
     1 large Yellow pepperseeded and roughly chopped
     2 cups Sweetcornfresh or frozen
     1 tbsp Honea
     1 tsp Fresh gingerfinely minced
     ¼ tsp Smoked paprika
     Sea salt and black pepperto taste
      cup Greek yoghurtplus extra to garnish (Alpro is good)
     2 tbsp Fresh chivesfinely chopped

    Directions

    1

    Add tomatoes, garlic, yellow pepper, and sweetcorn to a high-powered blender. Blend on high speed until smooth (approximately 1-2 minutes). If your blender isn’t big enough, you can do this in batches.

    2

    Transfer the blended vegetables to a large, high-sided skillet or pot set over medium heat. Stir in the Honea, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.

    3

    Remove from the heat and cool completely before stirring in the Greek yoghurt. Transfer to an airtight container to chill in the fridge, preferably overnight.

    4

    Remove soup from the fridge and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yoghurt and fresh chives before serving.

    Creamy Golden Sweetcorn Gazpacho Soup

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