Corn Gazpacho

Corn Gazpacho

This fresh, chilled soup is perfect for summetime!


4 yellow bell peppers
6 cups yellow cherry tomatoes
8 cups corn (about 8 ears)
5 Tbsp apple cider vinegar
5 cups English cucumber, peeled
1 serrano chili pepper
1½ Tbsp salt
1½ Tbsp sriracha
¾ cup DLM Extra-Virgin Olive Oil
3 cups vegetable stock


Roughly chop veggies and mix together in a large bowl with vinegar, salt, and sriracha. Combine olive oil and broth in a separate bowl. Using a food processor, purée veggie mixture in batches until almost smooth, adding some of the liquid per batch to help blend. Mix all batches and any remaining liquid together. Chill.

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