Prepare a charcoal or gas grill for direct cooking over medium heat. Brush corn, tomato, and sweet peppers with olive oil. Grill vegetables for 8 to 12 minutes or until charred on all sides, turning occasionally and brushing with an additional 1 tablespoon olive oil. Remove from grill; cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Nothing says summer more than sweet corn! Try this soup filled with summer flavors like sweet corn, tomatoes, and peppers served with grilled sweet corn and tomatoes on top.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ear(s) Hy-Vee Short Cuts sweet corn | ||
| 1 large heirloom tomato | ||
| 6 mini sweet peppers | ||
| ¼ c. plus 1 Tbsp. Gustare Vita olive oil, divided | ||
| ½ cucumber | ||
| 2 tbsp. sherry vinegar | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| Cherry tomatoes, sliced; for serving, if desired |
Things To Grab
- Charcoal or gas grill
- High-powered blender
- 4 serving bowls
Directions
Cut corn kernels from cobs; set aside 1/3 cup kernels for garnish. Chop tomato; remove steams and seeds from peppers. Peel and slice 1/2 cucumber. Combine remaining corn kernels, chopped tomato, peppers, and cucumber in a high-powered blender. Add olive oil, sherry vinegar, salt, and black pepper. Cover and blend until smooth. Chill before serving.
To serve, pour soup into serving bowls; top with reserved corn kernels and sliced cherry tomatoes, if desired.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 940mg
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%