This gazpacho is cool, light, and refreshing, and you never even have to turn on your stove. It’s the perfect appetizer to freshen you up on a hot day, and it feels deliciously healthy to eat. Topped with fresh sweet corn and a bit of extra parsley, you’ll get a mouthful of summer sunshine in every bite. —MAREA
Serves 4
2 large cucumbers, peeled and seeded if needed, coarsely chopped
1 medium yellow bell pepper, coarsely chopped
1/4 cup/25 g chopped red onion
1/4 cup/10 g coarsely chopped packed fresh flat-leaf parsley, plus 1/4 cup/10 g finely chopped fresh flat-leaf parsley for garnishing
2 tbsp fresh lemon juice
1 tbsp finely chopped, peeled fresh ginger
1 tbsp olive oil
1 tbsp red wine vinegar
11/2 tsp finely chopped seeded jalapeño
11/2 tsp finely chopped garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper
Pinch of red pepper flakes
1 cup/140 g fresh sweet corn kernels for garnishing
Working in batches if necessary, put the cucumbers, bell pepper, onion, coarsley chopped parsley, lemon juice, ginger, oil, vinegar, jalapeño, garlic, salt, pepper, and red pepper flakes in a blender or food processor and puree until there are no large chunks left. Pour the puree into a bowl and stir in 1/2 cup/120 ml cold water. Refrigerate the soup for at least 30 minutes.
Garnish with the corn kernels and finely chopped parsley, and serve cold.
1 SERVING: CALORIES: 110 | FAT: 4.5G | CARBS: 18G | PROTEIN: 3G | SODIUM: 170MG | DIETARY FIBER: 16% | POTASSIUM: 14% | VITAMIN A: 45% | VITAMIN C: 60% | VITAMIN B6: 10% | FOLATE: 10% | MAGNESIUM: 10%