Yellow corn gazpacho with paprika

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This is the name of the dish we have chosen for you; Yellow corn gazpacho with paprika

Let’s be honest: “Gazpacho” sounds a lot more attractive than “Kaltschale”, right? Yellow corn-cold-shell with paprika. Oh no, thank you, leave me. The German kitchen has already earned some more than impossible food names. As if it were a competition. Wow. But “cold shell” is definitely one of the worst examples.

We stay with our refreshing, delicious summer soup so the Spanish name Gazpacho and are pleased that it tastes and looks just as well. Delicious, light and sexy!

Unlike the classic gazpacho with fully ripe red tomatoes, we prepare our radiant corn gazpacho with fresh, juicy corn, peppers and yellow aromatic summer tomatoes. Maybe even one or the other small tomato from the garden or from the balcony moves into it?

Not only does it look like sun, it also tastes like it! As crunchy croutons, there’s delicious topping with sesame and sea salt from our friends at Wasa, a few cubes of vegetables and fresh sprouts.

Our corn gazpacho is lightning fast and can be prepared as a starter for the next BBQ session. And what we love most – just like smoothie, everything ends up in a high-speed blender and then it’s time to get started!

We prefer to spend the time with our feet on the terrace and enjoy the balmy summer breeze! So you?

And yes, before you ask: the corn kernels wants to end up right the cob in the refreshing soup. This tastes great, slightly sweet and yummy, and makes the corn gazpacho pretty creamy. Raw corn kernels of fresh tender varieties of sweetcorn are very easy to digest and thus suitable for sensitive stomachs. So we give yellow, um, green light. Go for it!

Incidentally, you should always eat corn on the cob as fresh as possible, as it loses more and more of its sweet, delicate taste the longer it loads. So or even in the fridge!

So, tell me, do you like cold soup like that? Then off to the mixer station with you. We are already sipping.

To press

Preparation 5 minutes
Total 10 minutes

For the gazpacho
1 corncob raw
225 g yellow pepper
125 g of yellow tomatoes
125 g cucumber peeled
2 shallots
2 toes of garlic
1 yellow chili
2 teaspoons salt
2 tbsp olive oil
1 tbsp white wine vinegar
Lime pressed
5 ice cubes
Croutons z. B. Delicate Rounds sesame & sea salt from Wasa
Vegetable cubes z. Cucumber, pepper, tomato
Fresh, raw corncorn cut from the butt.

Put all ingredients for the gazpacho in a high-speed blender and mix until smooth.
Top with croutons, diced vegetables and sprouts and serve chilled.

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