Sweet Corn Gazpacho with Chipotle Crème Recipe - Better Nutrition

Sweet Corn Gazpacho with Chipotle Crème Recipe


For more Cinco de Mayo recipes: Cinco de Mayo Spa Cuisine 

Sweet Corn Gazpacho with Chipotle Crème Recipe image

Food photography by Pornchai Mittongtare
Food styling by Jeanne Kelley
Prop styling by Robin Turk

  • 8Servings


  • 1 lb. large red tomatoes, quartered
  • 2 medium English cucumbers, peeled, seeded and cut into large chunks
  • 1 medium green bell pepper, cored and cut into large chunks
  • 1 small red onion, coarsely chopped
  • 1 garlic clove, chopped
  • 2-3 cups tomato juice, divided
  • 1/2 cup Sherry wine vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup chopped cilantro leaves
  • 2 large ears sweet corn, shucked, or 2 cups thawed frozen corn
  • 1/2 cup sour cream or low-fat sour cream
  • ½-1 tsp. chipotle powder, or 1 tsp. adobo sauce (from canned chipotle peppers), or to taste
  • Additional whole cilantro leaves for garnish


  1. Combine tomatoes, cucumber, pepper, onion, garlic, 1 cup tomato juice, vinegar, and olive oil in large bowl. Process in batches in a food processor until blended and chopped well, but not completely smooth. Add cilantro to last batch, and pulse to mix. Add remaining 1-2 cups of tomato juice to thin to desired consistency. Season with salt and pepper.
  2. While soup stands, using sharp knife, remove kernels from corn into small bowl, and set aside. Combine sour cream and chipotle powder in small bowl, and add 1-2 Tbs. of water to make a thin drizzling sauce.
  3. Transfer soup to serving bowls. Drizzle sour cream across surface. Shower with whole cilantro leaves and corn kernels, and serve immediately.

Nutrition Information

  • Calories: 140
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 5 mg
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 270 mg
  • Sugar Content: 6 g
Publish date:
Japanese Sweet Potato Soup with Rice & Nori Croutons recipe.

Japanese Sweet Potato Soup

This creamy vegan soup is topped with crispy rice “croutons” laced with seaweed; we used crumbled nori, but kelp or dulse flakes would work as well.