Life in the kitchen

Spicy White Bean & Sweetcorn Gazpacho


Being the season of amber and gold, we feel drawn to this bowl of edible gold sweetcorn soup. For lots more more tempting visuals, visit Natures Garden Pinterest.

Serves 4


4 cups sweet yellow tomatoes

3 ears of corn (about 2 cups) – suggestion – use of Natures Garden Sweetcorn

1 yellow bell pepper, quartered

1⁄2 small shallot or 1⁄2 small onion, chopped

2 tsp sea salt

1 tsp garlic chili paste

225g white beans

1⁄4 cup sherry vinegar

1⁄4 cup olive oil

1 Tbsp lemon juice


Yoghurt for garnish (optional)

We’re about to enter the season of amber and gold.
So here’s a bowl of edible gold.



Add tomatoes, corn, bell peppers, and shallots to a large bowl. Stir in salt and let sit for thirty minutes.

Working in two batches, transfer to a high speed blender along with chilli paste, beans, and vinegar. Begin blending and slowly pour in the olive oil.

Blend until completely smooth. Season with pepper and more salt, if needed.

Transfer to four bowls and garnish with corn, yoghurt, or more olive oil.

via Vegetarian Ventures & adapted from The Endless Meal.

Author: Shelly Westerhausen


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