Creamy Golden Gazpacho Soup
Prep time: 15 minutes + time to chill (overnight)
Cook time: 10 minutes
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
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!