Sweet Corn Gazpacho

Prep Time:

Cook Time:

Serves: 4


  • 2 lb. yellow tomatoes, chopped

  • 2 yellow bell peppers, seeded & chopped

  • 2 15-ounce cans of organic Green Valley Whole Kernel Corn, drained

  • ¼ cup white onion, chopped

  • 3 garlic cloves, chopped

  • 2 teaspoons kosher salt

  • ½ cup olive oil

  • ¼ cup sherry vinegar

  • 1 freshly squeezed lime (about 2 tablespoons)

  • Chopped fresh cilantro and cracked pepper for garnish


  1. Combine the yellow tomatoes, bell peppers, corn, onion, and garlic in a large bowl. Sprinkle the kosher salt over the top and mix. Let sit at room temperature about ½ hour.

  2. Blend the soup in batches along with the olive oil. The longer you blend, the less chunky and more creamy the consistency.

  3. Stir through the sherry vinegar and lime juice, then season to taste with salt.

  4. Garnish with cilantro and pepper. Serve chilled.

Final Step

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