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Corn & Tomato Gazpacho

Active Time: 30-35 minutes

Makes 4 servings

Nutrition Corner: Corn
Corn is the largest field crop grown in the United States. The majority of corn harvested today is from genetically modified seeds and is used to make feed for livestock, ethanol, or refined corn products such as high fructose corn syrup. Fresh, sweet corn comprises less than 5% of all corn grown today. Aim to consume only fresh sweet corn from non-GMO seeds, eaten in season, rather than the processed corn products found in the vast majority of grocery store shelf items.


  • 5 ears corn, kernels removed
  • 5 medium heirloom tomatoes, cored and chopped (about 3 pounds)
  • 3 cups diced cucumber
  • 4 scallions, very thinly sliced
  • 1 jalapeño, seeded and minced (or more to taste)
  • 1 clove garlic, peeled and minced (or more to taste)
  • 1/2 cup cilantro, leaves and tender stems only, roughly chopped
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup lime juice, plus more to taste
  • 3-5 cups vegetable broth, depending on desired consistency


  1. Combine all ingredients in a large bowl and mix well. Divide into four servings, two for Day One and two for Day Three. Store in the fridge.