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Corn and Vegetable Gazpacho

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Corn and Vegetable Gazpacho

with coconut milk, cilantro and naan bread

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