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Sweet Corn Gazpacho

Looking for a delicious vegan summer recipe that won’t heat up your kitchen? Look no further because this Sweet Corn Gazpacho is refreshing, creamy and entirely dairy-free.

Ingredients

  • 1 lbs yellow tomatoes
  • 1 yellow bell pepper
  • 2 ears fresh corn, removed from the cob
  • 1/4 cup White onion
  • 2 cloves garlic
  • 2 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 lime
  • 1 container Daiya Plain Cream Cheese Style Spread
  • 1/2 cup unsweetened dairy-free milk of choice

Instructions

Combine the yellow tomatoes, bell pepper, corn and garlic in a large bowl. Sprinkle with sea salt and mix well. Set the bowl aside for 30 minutes.

Working in batches blend the soup along with the olive oil. You can blend until you reach the right consistency for your preference. Less for thicker and chuncky or longer for a smoother consistency.

Stir in sherry vinegar & juice from the lime.

Place Daiya Plain Cream Cheeze Style Spread and unsweetened dairy-free milk of choice in a clean blender and pulse until smooth.

Add this cream cheeze mixture into the sweet corn gazpacho once you are ready to serve.

Tips for cooking with Daiya

15 min
Total Time
15 min
Prep Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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