Corn Gazpacho

Corn Gazpacho

Sep 2 2016


Serves 5


  • 4 corn ears, kernels removed (reserve 1/2 cup to garnish)
  • 1 cup of yellow cherry tomatoes
  • 1 can of white cannellini beans, drained and rinsed
  • 1 cucumber peeled
  • Salt and pepper
  • 1 shallot
  • Chives to garnish


Put the corn, tomatoes, cucumber, cannellini beans and shallot in blender and process until smooth.

Put in the fridge for at least 1 hour to chill. Serve and garnish with reserved corn kernels and chives.

Latest comments

  • Silvana / Nov 12 2016

    do I have to cook the corn before?

    • Virginie Degryse / Nov 15 2016

      If you use frozen corn, thawed, then no

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