Golden Sunflower Gazpacho | V / August 10, 2016 by Lindsey | Dolly and Oatmeal

Golden Sunflower Gazpacho | dolly and oatmeal #vegan

i try to balance the recipes out on this blog. so when i go to my recipe index and see there's a void, where in other categories there's not, i try to remedy it. the soup category, despite me loving and making it year round, inevitably gets neglected. most times when i make a soup i'm just throwing together what i have leftover in the fridge, or something i have too much of. generally, it's not a full baked concept, but more an off-the-cuff idea. i also tend to keep the ingredients to a minimum. so, depending on the season, some sort of allium is sautéed with garlic, then there's the star veg, some herbs and/or spices; and lastly, a creamy element: tahini paste, coconut yogurt, soaked seeds/nuts, or a good full-fat coconut milk. there are usually less than 10 ingredients involved and not much work, mostly just standing around a pot stirring, and then the final blend. i think this is where my brain comes in and says, this recipe is too basic to post!

but today i'm not listening to my brain because my mouth is way happy with this gazpacho not to share it! it's full of the golden-hued beauty that makes up late summer: sweet corn, yellow & sungold tomatoes. i've combined these two before, but to make it all a bit thicker and creamier, i added some soaked sunflower seeds which transformed a generally thin, runny gazpacho into a more full-bodied and substantial gazpacho, which clearly, i'm all about today! it makes all the difference between a gazpacho that can sometimes taste like a purified salad, and a cool, creamy summer soup.

wishing you all a bright summer week! xo

golden sunflower gazpacho | v

| makes 4 servings |

1/4 cup raw sunflower seeds, soaked for at least 4 hours
1 1/2 pounds yellow or sungold tomatoes (or a combination of both)
3 ears fresh corn (about 2 cups)
1 small onion (about 3/4 cup), diced
1 large garlic clove, roughly chopped
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
fine sea salt & fresh pepper, to taste

toppings:

unsweetened coconut yogurt
fresh cilantro leaves
toasted sunflower seeds
nasturtium flowers
fresh pepper

method

drain and rinse the sunflower seeds and set them aside.
core the tomatoes and place in the container of a high-speed blender (if you're using sungolds there is no need to core them). cut the kernels away from each corn cob, and place in the blender as well. to the blender add, the onion, garlic, vinegar, oil, sunflower seeds, and salt and pepper to taste. blend on high for 1-2 minutes, scraping down the sides as you go until you get a silky smooth consistency. taste and adjust the salt and/or vinegar.
refrigerate for at least 4 hours, or overnight.
serve chilled with a dollop of yogurt, toasted sunflower seeds, cilantro, and a nasturtium bloom (optional).

enjoy!