Sunshine Gazpacho

This gazpacho is the color of summer with the bright flavor to boot. Cherry tomatoes are sautéed with garlic and blended with corn, peppers and pineapple. This recipe comes to us from Kim Watkins of In Shape Fitness.

Serves 6

  • 2 cups yogurt
  • 2 teaspoons salt
  • 2 tablespoon lemon olive oil
  • 3 cups yellow cherry tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 ears fresh corn, chopped
  • 2 yellow bell peppers, chopped
  • 1 white onion, chopped
  • 1 1/2 cups freshly chopped pineapple
  • 2 Hungarian wax peppers, minced

Line a strainer with 2 layers of cheesecloth and place the strainer over a large bowl. Combine the yogurt, salt and lemon olive oil together in a small bowl. Stir well to combine and transfer to the cheese cloth covered strainer. Refrigerate overnight.

Place the olive oil in a sauté pan over high heat. Add the garlic and tomatoes to the pan and sauté for about 5 minutes or until the tomatoes’ has been exposed to heat. Remove from heat, cool completely and puree. Transfer the puree to the refrigerator.

Bring a large pot of water to a boil over high heat and prepare an ice water bath in a separate large bowl. Blanche the corn in the boiling water for 2-3 minutes then transfer to the ice water to immediately stop the cooking process. Slice the corn kernels off their cobs.

Combine the corn kernels, bell peppers, onions, pineapples and wax peppers to a food processor and puree. Add the tomato mixture to the food processor and pulse until well combined. Top each serving with the yogurt lemon mixture and enjoy!

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Nutrition Information

Sunshine Gazpacho

Servings per Recipe: 6

Amount per Serving

Calories:  177

Calories from Fat:  

Total Fat:  10g

Saturated Fat:  3g

Cholesterol:  11mg

Sodium:  819mg

Potassium:  378mg

Carbohydrates:  19g

Dietary Fiber:  2g

Protein:  5g

Sugars:  7g

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