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Yellow gazpacho
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 310
  • Fat about 16g
  • Carbohydrates about 22g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 0.25 tsp salt
  • 3 corn cobs, corn kernels removed from the cob, 3 tbsp set aside
  • water
  • 500 g yellow cherry tomatoes, halved
  • 1 tin white beans (approx. 400 g), rinsed, drained
  • 1 cucumber, peeled, deseeded, cut into pieces
  • 1 yellow pepper, cut into pieces
  • 1 garlic clove
  • 1 dl water
  • 2 tbsp sherry vinegar
  • 0.25 tsp chilli flakes
  • 3 tbsp olive oil
  • 1.5 tsp salt
To serve
  • 1 tbsp olive oil
  • 2 tbsp basil, torn into pieces
  • 50 g yellow cherry tomatoes, halved
  • 0.25 tsp chilli flakes
  • sea salt, to taste
  • 75 g plain greek yoghurt
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And that's how it's done
And that's how it's done
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the sweetcorn, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove and drain.
Place the cherry tomatoes and sweetcorn in a blending cup along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for approx. 1 hr.
To serve
Heat the oil in a non-stick frying pan. Fry the reserved sweetcorn for approx. 3 mins. Plate up the gazpacho. Top with the sweetcorn, cherry tomatoes and basil, season. Serve with the yoghurt.