Roasted Corn Gazpacho


Get fresh corn and vine ripened tomatoes from your home garden or your local farmer's market to make this flavorful, heart healthy, summer soup.

Recipe By: Dr. Mike -
  • PrepN/A |
  • TotalN/A |
  • ServesAbout 5 quarts


    • 6-7 pounds vine ripened, fresh tomatoes
    • 2 ears roasted corn
    • 2 roasted red peppers
    • 1 medium onion, rough chop
    • 2 gloves of garlic, rough chopped
    • Juice of 1 lemon
    • Zest of 1/2 lemon
    • 4 cucumbers peeled and seeded, rough chop
    • 4 ounces of piquant peppers, rough chop
    • 1 Florida or 2 California avocados
    • 1/4 cup sherry vinegar
    • 1/2 cup good quality olive oil
    • 1 tsp smoked paprika


Peel and seed the tomatoes, reserving the juice.

Place the onion and garlic in a large pot with a little olive oil and cook over medium heat until softened, about 3 minutes. Add the tomatoes, corn and peppers and allow to simmer for about 10 minutes at 160-180 degrees F.

Remove from the heat and allow to cool. Add all the remaining ingredients and working in batches puree the mixture until smooth. Chill and serve.

Additional Notes

Salt and fresh ground pepper to taste
Recipes From - The Gourmet Food And Cooking Resource