This is a good soup.
Very very good!

I’ve always loved cold soups in the summer: I have my old favorite stand-bys but am always looking for something new. Gazpacho has been a favorite in our house for years…so I immediately looked at this one.
Corn gazpacho?

I just happened to see this in the July issue of House Beautiful. It is a recipe from
Lulu Powers Food to Flowers

She has entertaining and food ideas (for entertaining) in the book and also each month in House Beautiful. This is definitely a keeper so I printed it out and have it in my recipe collection book!



Here are the vegetables you will need:

Woops….forgot the cucumber in this photo!


And here we have a bowl sitting prettily at the dinner table:



We like gazpacho kind of chunky…but you could definitely give this a longer whirl to make smoother.

Here is the recipe to print out:

Recipe type: cold soup
Cuisine: American
Serves: 6 servings
  • 1 lb. yellow tomatoes, roughly chopped
  • 1 yellow bell pepper, seeded and roughly chopped
  • 3 ears corn, kernels removed
  • ¼ c sweet white onion, roughly chopped
  • ½ c green seedless grapes
  • 1 cucumber, peeled and chopped
  • 2 small cloves garlic, chopped
  • ½ jalepeno pepper, seeded and chopped
  • sea salt
  • ¼ c. olive oil
  • 1 T white balsamic vinegar
  • 1 lime
  • Optional: hot sauce, chive oil
  1. Combine all the vegetables in a large bowl. Sprinkle with 1 tsp. sea salt, mix well, and let it sit for an hour.
  2. Put the mixture in a blender with the olive oil.
  3. Stir in the vinegar and lime juice, then season to taste with sea salt.
  4. Add hot sauce or chive oil, if desired, as garnish.

Again, the source for this is Lulu Powers Food to Flowers.

Try it and let us know what you think: it’s easy and oh so good.
Did I mention just how pretty it is???