prep time
15 minutes
cook time
30 minutes

Creamy Corn Gazpacho 

Feeling hungry and tired on a really hot summer afternoon? The creamy corn gazpacho made using Del Monte corn kernels is the best solution. It is cold, easily made and offers you a chance to use all those veggies in the fridge. So refreshing that it hits the right spot. 


1 tbsp Olive oil
1 tsp Garlic (chopped)
3 tablespoons Onion, chopped
2 cups Del Monte Corn Kernels
1/2 cup Yellow bell pepper, chopped
10-12 Cherry tomato, chopped
some salt to taste
1/2 tsp Freshly Cracked Black pepper
2 cups vegetable stock
1 tsp Lemon zest
1 tbsp Fresh Lemon Juice
2 tbsp Extra virgin olive oil
2 tablespoons coriander leaves finely chopped


  1. Start by heating olive oil in a pan.
  2. Once the oil reaches the right temperature, add garlic and onion and sauté for a minute.
  3. Time to add Del Monte Corn kernels, yellow bell pepper, cherry tomato, salt and black pepper and cook for 3-4 minutes.
  4.  Then, add vegetable stock and bring the mixture to a boil.
  5. Now remove the pan from the heat and let the mixture cool.
  6.  Then, blend the mix until it becomes consistent.
  7.  For that punchy flavour, add the lemon zest and lemon juice and mix it well.
  8.  Leave the Gazpacho in the fridge for a few hours and let it set.
  9. In the end, garnish it with extra virgin olive oil, coriander, freshly cracked black pepper and corn kernels.

Slurp! Doesn’t it taste too good?   

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