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
¼ tsp salt


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
3 tbsp olive oil
¼ tsp chilli flakes
1 ½ tsp salt

To serve

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

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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.


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