Yellow gazpacho

Yellow gazpacho

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 310 kcal
, Fat: 16 g
, Carbohydrate: 22 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 corn cobs, corn kernels removed from the cob, 3 tbsp set aside
¼tsp salt


500g yellow cherry tomatoes, halved
1tin white beans (approx. 400 g), rinsed, drained
1 cucumber, peeled, deseeded, cut into pieces
1 yellow pepper, cut into pieces
1 garlic clove
1dl water
2tbsp sherry vinegar
3tbsp olive oil
¼tsp chilli flakes
1 ½tsp salt

To serve

1tbsp olive oil
50g yellow cherry tomatoes, halved
2tbsp basil, torn into pieces
¼tsp chilli flakes
sea salt, to taste
75g plain greek yoghurt
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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.


Sharpening a knife

Sharpening a knife

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