Candy corn is a basic summertime produce that lends a mellow sweetness to this vegetable-forward gazpacho from the Fiber Fueled Cookbook. It’s endlessly adaptable. Strive including juicy yellow tomatoes to the mix or garnishing with a cashew cream for added richness.
What you want:
2 yellow bell peppers, stemmed, seeded, and chopped
5 ears contemporary corn, kernels, and juices; reserve ½ cup for garnish
2 garlic cloves
1½ cups cucumber, peeled and chopped, plus extra for garnish
2 tablespoons olive oil, plus extra olive oil for drizzling
2 tablespoons apple cider vinegar
¾ teaspoon salt
¼ teaspoon floor pink peppercorn, to style
1 cup cooked white beans
Chopped contemporary basil and chives, for garnish
What you do:
- Right into a high-speed blender, place bell peppers, corn, garlic, cucumber, olive oil, vinegar, salt, and pink peppercorn and mix till easy and creamy.
- Divide into 4 serving bowls and garnish with white beans, reserved contemporary corn kernels, cucumber, contemporary basil, and chives as desired.
