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Fresh Corn Gazpacho

What you need: 

1 1/2 pounds tomatoes
5 green onions
1/2 cup raw apple cider vinegar
1/3 cup raw extra virgin olive oil
1 bell pepper (any color)
1 clove garlic
1 teaspoon dill
3 tablespoons lemon juice
2 ears corn

What you do: 

1) Prep all your ingredients. Cut the corn off one ear of corn, remove the roots and tops of the onions, peel the garlic and removed the seeds and stem of the pepper. Stem and core tomatoes.
2) Blend all ingredients except one ear of corn in the blender until smooth. Then, stir in the remaining corn.
It's tasty when topped with avocado, thinly sliced squash, shredded carrot or more raw corn. I sprinkled some dill and a dash of cayenne for flavor.
Recipe submitted by jacqueline gabardy, blogged at

Preparation Time: 
Cooking Time: 
Recipe Category: 


Yes Yes Yes this is really fantastic. I had heirloom tomatos which made it extra delicious and topped with avocado and fresh jalapeno. Also if you have the time a raw cashew cream on top would be great.


Truly a yummy recipe now that corn & tomatoes are at their peak where I live.  I accidentally omitted the oil, and as a result I think oil is unnecessary in this recipe as I did not miss it one bit.  The fresh veggies really do stand on their own.  Added only about 1 TBSP of apple cider vinegar as that was what I had left. 

I have fennel growing like a weed in my garden this year so I substituted some fresh fennel fronds for dill, and I liked it a lot, probably better than I would have liked dill. 


this was a light tasty fresh meal!
I used a rather large clove of raw garlic and I had death breath but im not complaining...though others might  :>
really liked the additions of dill and cayenne. ;)b


Delicious, even with winter tomatoes. I can only dream of what it would taste like in the summer!

I didn't have green onions so I substitued a bit of sweet onion (maybe too much). I added the recommended amount of vinegar and found it a little too strong for me--would have it next time (as Storm did). Although--I did cut back to only a tiny little bit of olive oil, so maybe the vinegar is more appropriate if you have more oil to balance it.

Would definitely have added cucumbers if I had them. I love cucumbers in gazpacho.


My daughter and I loved this.  I made just a few minor adjustments for my own personal taste.  I started out with only 1/4 cup of the vinegar and that turned out to be perfect for us.  I also reduced the EVOO a bit to bring down the calories, tossed in an extra garlic clove and being the chilehead that I am, added a couple of Tabasco peppers.  This is definitely a keeper, picture forthcoming.

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