Chilled Heirloom Tomato & Sweet Corn Gazpacho Jars

Serves 4 · 20 min prep

Ingredients

• 2 lb ripe heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 1 medium English cucumber
• 1 red bell pepper
• 1 garlic clove
• 3 Tbsp sherry vinegar
• ¼ cup extra-virgin olive oil
• 1¼ tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• ¼ cup fresh basil leaves
• ½ cup crumbled feta

Instructions

1. 1Core the heirloom tomatoes and roughly chop them; add to a blender along with the fresh sweet corn kernels.
2. 2Peel and seed the cucumber, then chop it and the red bell pepper into chunks; add both to the blender with the garlic clove.
3. 3Pour in the sherry vinegar and extra-virgin olive oil. Season with kosher salt, black pepper, and smoked paprika.
4. 4Blend on high until completely smooth and silky, about 60–90 seconds, stopping once to scrape down the sides.
5. 5Taste and adjust seasoning if needed; the soup should taste bright, slightly sweet from the corn, and well-balanced.
6. 6Chill the gazpacho in the refrigerator for at least 30 minutes so the flavors meld and it becomes refreshingly cold.
7. 7Divide the chilled soup among four meal-prep jars. Tear the basil leaves and scatter them on top along with the crumbled feta.
8. 8Seal the jars and keep refrigerated until lunch. Shake gently before eating or stir the toppings through for a creamy finish.