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Sweetcorn Gazpacho Recipe

Sweetcorn Gazpacho Recipe

Sweetcorn Gazpacho


3 sweet corn, kernels and juices, reserve ⅓ cup for garnish

2 yellow tomatoes, chopped (300g)

1 yellow pepper seeded, and chopped

1 cup cucumber, peeled and chopped

¼ cup extra-virgin olive oil

2 tablespoons sherry vinegar

1 tsp sea salt

freshly ground black pepper, to taste


reserved corn kernels

½ cup sliced cherry tomatoes

chopped basil

natural yoghurt


In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.

Serve with the reserved corn kernels, cherry tomatoes, yoghurt and basil.

Enjoy with a delicious glass of our Leopard's Leap Chescato - refreshingly lower in alcohol!


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