Each spoonful of this creamy Tomato Coconut Gazpacho Soup is bursting with the flavors of tomatoes, garlic,
yellow pepper,corn, maple syrup, ginger, smoked paprika, salt and black pepper blended with coconut milk.
For best results, prepare this vegan soup one or two days in advance.
While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to
mature and develop completely.
This particular recipe is made with yellow tomatoes.
Yellow tomatoes are a good source of Vitamin A, calcium, iron, sulfur, and potassium.
They contain a decent amount vitamin C, though not as much as a red tomato.
They do not contain the powerful antioxidant, Lycopene, famously found in their red counterparts.
Creamy Tomato Coconut Gazpacho Soup
Prep time: 15 minutes + time to chill (overnight)
Cook time: 10 minutes
Serves: 4-6
Ingredients:
1¼ lbs. yellow tomatoes, roughly chopped
2 large cloves garlic, peeled
1 large yellow pepper, seeded and roughly chopped
2 c. whole kernel corn (fresh or frozen)
1 T. maple syrup
1t. fresh ginger, finely minced
½ t. smoked paprika
Sea salt and black pepper, to taste
2/3 c. coconut milk, plus extra for garnish
2 T. fresh chives, finely chopped
Directions:
Working in batches, if necessary, add tomatoes, garlic, yellow pepper, and corn to a high-powered blender.
Blend on high speed until smooth, approximately 1-2 minutes.
Transfer blended vegetables to a large high-sided skillet or pot set over medium heat.
Stir in the maple syrup, ginger, and smoked paprika.
Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
Remove from heat and cool completely before stirring in the coconut milk.
Transfer to an airtight container to chill, preferably overnight.
Remove soup from refrigerator and transfer to individual serving bowls.
Garnish each bowl with a splash of coconut milk and fresh chives before serving.
Enjoy!
Have you made a creamy vegan gazpacho soup?
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Sounds yummy. I like the idea of using yellow veg for this. Okay then, tomatoes are technically a fruit but you know what I mean. I’d be looking for organic peppers as bell peppers come in tenth on EWG’s Dirty Dozen list for pesticide residue. Corn is actually low in pesticides but most is GMO these days and the effects of eating GMO food is very controversial. Organic is preferable. I can’t wait to try it!