June Recipes

Sweet Corn Gazpacho

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Sweet Corn Gazpacho
Hands On:
25 minutes
Total Time:
40 minutes


  • 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
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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.

Nutrition Facts

Serving Size: 1
Serves: 4
Amount Per Serving
Calories: 68
% Daily Value*
Total Fat: 5g 6%
Saturated Fat: 1g
Total Carbohydrate: 235g 85%
Dietary Fiber: 7g 24%
Sugars: 3g 6%
Protein: 1g 2%

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