Corn and Vegetable Gazpacho

Informations supplémentaires

25 min. | 676 kcal | easy | Family, Vegetarian, Needs a blender, Plant-based, Express | Printable version

1. Setup Bring a pot of water to a boil. Peel the corn and cut the cobs in 2. Coarsely chop the onion, the pepper and the cucumber into pieces.

2. Cook the corn Cook the corn in the boiling water for 8-10 minutes. Drain then rinse under cold water to cool down. Remove the corn kernels from the cob using a knife.

3. Blend into a soup Add the corn, the cucumber, the pepper, the garlic, the onion (to taste), 200 ^2P | 398 ^3P ml of the coconut milk, the tomatoes and half of the cilantro to a blender. Add salt and pepper. Blend everything into a smooth soup. Adjust the seasoning to taste.

4. Plate your dish Warm up the naan bread in the microwave or in a pan to taste. Serve the soup with the cilantro leaves and the naan bread. Bon appétit!

2unitCorn Cob(s)

200mlCoconut Milk

1unitCilantro

0.5unitWhite Onion(s)

1unitYellow Bell Pepper(s)

1unitLebanese Cucumber(s)

1unitGarlic Clove(s)

2unitNaan Bread

200gMulticolor Cherry Tomatoes

What you need Pot, Strainer, Blender.

676 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 101g

34%

fat 27g

42%

cholesterol 0mg

fiber 9g

36%

protein 18g

saturated 20g

100%

sodium 457mg

19%

sugar 20g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg