End of Summer Recipes | Gazpacho & Mexican Street Corn Salad

Roughly chop the tomatoes, cucumbers, onion, bell pepper and garlic (if you would like a garnish of diced veggies, reserve a couple tablespoons each of cucumber, onion, and bell pepper and dice those more finely).

Add the roughly chopped vegetables, vinegar, oil, and lemon juice to a blender or food processor. Season with salt and pepper.

Blend or pulse until desired consistency is reached. Taste for seasoning and add more salt and pepper if desired.

Transfer to an airtight container and refrigerate for an hour or 2 until flavors have married and soup is chilled.

Serve with a dollop of sour cream or plain Greek yogurt on top.

Equipment Needed

Dietary