This raw and flavorful Spicy White Bean & Sweet Corn Gazpacho is perfect for hot summer days when it’s too warm to turn the stove on. The protein-packed white beans make it filling enough for a meal or it can be served in shooters for an easy appetizer.
I came back from my trip last week to my garden absolutely exploding. My Ma comes down each spring and we go plant shopping together at a local nursery. We usually split everything since most of the plants come in fours but we must have somehow got the plants mixed up when sorting because I ended up with a TON of little sweet yellow tomato plants and no Roma plants.They are so sweet and flavorful that I didn’t want to ruin their glorious flavor by throwing them into a cooked dish but needed to use them up asap before the fruit flies made homes out of them.
Corn is my ultimate comfort food and it’s all I’ve been craving lately. Growing up with a cornfield in our backyard, it was a must for most summer meals. Since it’s currently too hot to turn the stove on, I decided to whip up this no-cook Spicy White Bean & Sweet Corn Gazpacho. I’ve been taking your reader survey feedback to heart (you can still fill it out if you haven’t already) and there are a lot of you out there that would like to see 30 minute and under meals. I’m happy to say this can be whipped up in under 30 minutes and requires zero cooking (how could it get any simpler than that?). My summer motto is that summer should be less about overheating in the kitchen and more about lake hangs, poolside cocktails, and no-cook meals like this one.
Since this soup is raw, it’s beyond important that you use the freshest of the fresh summer produce as it will have a direct effect on the final flavor and texture of your gazpacho. The white beans give the soup a protein-boost and also create a creamy and filling texture (similar to adding heavy cream). I like to top mine is loads of freshly ground black pepper and yogurt but you can also add fresh basil, sour cream, or even a drizzle of fancy olive oil.
Okay – off to clean the house as we have guests coming in this week.
Spicy White Bean & Sweet Corn Gazpacho recipe below:
- 2 pints sweet yellow tomatoes
- 3 ears of corn (about 1 1/2 cups)
- 1 yellow bell pepper , quartered
- 1/2 of 1 small shallot or 1/2 of 1 small onion , chopped
- 2 tsp . sea salt
- 1 tsp garlic chili paste
- 1 15.5 oz can Great Northern white beans strained and washed
- 1/4 cup sherry vinegar
- 1/4 cup olive oil
- 1 Tbsp lemon juice
- Yogurt , for garnish (optional)
Add tomatoes, corn, bell peppers, and shallots to a large bowl. Stir in salt and let sit for thirty minutes.
Working in two batches, transfer to a high speed blender along with chili paste, beans, and vinegar. Begin blending and slowly pour the olive oil. Let blend until completely smooth. Season with pepper and more salt (if needed).
Transfer to four bowls and garnish with corn, yogurt, or more olive oil.
Other Vegetarian ‘Ventures corn recipes: