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- 4 ears Hy-Vee Short Cuts sweet corn
- 1 large heirloom tomato
- 6 mini sweet peppers
- ¼ cup plus 1 Tbsp. Gustare Vita olive oil, divided
- ½ cucumber
- 2 tbsp sherry vinegar
- ½ tsp Hy-Vee salt
- ½ tsp Hy-Vee black pepper
- cherry tomatoes, sliced; for serving, if desired
Prepare a charcoal or gas grill for direct cooking over medium heat. Brush corn, tomato, and sweet peppers with olive oil. Grill vegetables for 8 to 12 minutes or until charred on all sides, turning occasionally and brushing with an additional 1 tablespoon olive oil. Remove from grill; cool.
Cut corn kernels from cobs; set aside ⅓ cup kernels for garnish. Chop tomato; remove steams and seeds from peppers. Peel and slice ½ cucumber. Combine remaining corn kernels, chopped tomato, peppers, and cucumber in a high-powered blender. Add olive oil, sherry vinegar, salt, and black pepper. Cover and blend until smooth. Chill before serving.
To serve, pour soup into serving bowls; top with reserved corn kernels and sliced cherry tomatoes, if desired.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 18g||23%|
|Saturated Fat: 2.5g|
|Total Carbohydrate: 940g||342%|
|Dietary Fiber: 27g||96%|