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Spicy Sweet Corn Gazpacho
Prep: 15 minutes • Serves: 4
3medium ears sweet corn, kernels cut from cob
2medium red tomatoes, chopped
1medium orange bell pepper, chopped
1small shallot, coarsely chopped
3/4cup reduced sodium cannellini beans, drained and rinsed
1/2cup low sodium vegetable broth
3tablespoons olive oil
3tablespoons plain nonfat Greek yogurt
1tablespoon white wine vinegar
1/2teaspoon fine sea salt
1medium avocado, chopped
1tablespoon chopped fresh basil
1/2teaspoon crushed red pepper flakes
2medium red tomatoes, chopped
1medium orange bell pepper, chopped
1small shallot, coarsely chopped
3/4cup reduced sodium cannellini beans, drained and rinsed
1/2cup low sodium vegetable broth
3tablespoons olive oil
3tablespoons plain nonfat Greek yogurt
1tablespoon white wine vinegar
1/2teaspoon fine sea salt
1medium avocado, chopped
1tablespoon chopped fresh basil
1/2teaspoon crushed red pepper flakes
1.In blender, pulse 1/2 the corn, 1/2 the tomatoes, 1/2 the bell pepper, shallot, beans, vegetable broth, oil, yogurt, vinegar, salt and 1/4 cup water until mixture is slightly chunky; stir in remaining corn, tomatoes and bell pepper. Makes about 5 cups.
2.Serve gazpacho sprinkled with avocado, basil and red pepper flakes.
Approximate nutritional values per serving:
325 Calories, 19g Fat (3g Saturated), 1mg Cholesterol,
387mg Sodium, 35g Carbohydrates, 11g Fiber, 6g Sugars,
0g Added Sugars, 10g Protein