Sunday-Batch Heirloom Tomato Corn Gazpacho Cups

Gazpacho hails from Andalusia, where cooks chill pureed garden vegetables into a refreshing no-cook soup. This Sunday-batch version blends ripe heirloom tomatoes with sweet corn, then pours silky into cups for make-ahead lunches.

Serves 4 · 20 min prep · 8 min cook

Estimate for one serving

• 295 cal
• 7g protein
• 28g carbs
• 19g fat
• 5g fiber

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Ingredients

• 2.5 lb ripe heirloom tomatoes, cored and chopped
• 1.5 cups fresh corn kernels
• 1 large English cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 shallot, chopped
• 1 garlic clove
• 3 Tbsp sherry vinegar or red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 cup crusty bread cubes for garnish
• 1/4 cup fresh basil or chives
• 1/3 cup feta crumbles

Instructions

1. 1Combine the chopped heirloom tomatoes, most of the corn (reserve a handful for garnish), cucumber, bell pepper, shallot, and garlic in a large blender.
2. 2Add vinegar, olive oil, salt, pepper, and smoked paprika. Blend on high until completely smooth and silky, 45 to 90 seconds, stopping to scrape the sides once. If your blender is small, work in two batches and stir together.
3. 3Taste the gazpacho; it should be bright, savory, and lightly tangy. Adjust salt or vinegar as needed. For a thinner texture, blend in a splash of cold water.
4. 4Pour the soup into a large pitcher or airtight containers. Chill at least 1 hour, or ideally overnight, so the flavors marry and the soup becomes ice-cold.
5. 5Just before serving, toast the bread cubes in a dry skillet or 375°F oven until golden and crisp, 5 to 8 minutes, then cool.
6. 6Give the chilled gazpacho a vigorous stir or quick re-blend if it has separated. Ladle into bowls or wide cups.
7. 7Top each serving with the reserved raw corn kernels, toasted bread cubes, feta crumbles, and torn basil or snipped chives. Finish with a final thread of olive oil and cracked pepper.
8. 8Serve ice-cold with a spoon. Pack into jars for work lunches; keep garnishes separate in a small container so the croutons stay crunchy until you eat.