Yellow gazpacho


Total time: 1hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 310 Kcal, 9g Protein, 22g Carbohydrates, 16g Fat


Ingredients

  • Sweetcorn
  • 3 corn cobs, corn kernels removed from the cob, 3 tbsp set aside
  • 0.25 tsp salt
  • water
  • Gazpacho
  • 500 g yellow cherry tomatoes, halved
  • 1 tin white beans (approx. 400 g), rinsed, drained
  • 1 yellow pepper, cut into pieces
  • 1 cucumber, peeled, deseeded, cut into pieces
  • 1 garlic clove
  • 1 dl water
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 0.25 tsp chilli flakes
  • 1.5 tsp salt
  • To serve
  • 1 tbsp olive oil
  • 2 tbsp basil, torn into pieces
  • 50 g yellow cherry tomatoes, halved
  • 0.25 tsp chilli flakes
  • sea salt, to taste
  • 75 g Greek yoghurt

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Instructions

  • Sweetcorn

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the sweetcorn, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove and drain.
  • Gazpacho

    Place the cherry tomatoes and sweetcorn in a blending cup along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for approx. 1 hr.
  • To serve

    Heat the oil in a non-stick frying pan. Fry the reserved sweetcorn for approx. 3 mins. Plate up the gazpacho. Top with the sweetcorn, cherry tomatoes and basil, season. Serve with the yoghurt.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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