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Playing No-Cook Dinner: Italian Salad & Sweet Corn Gazpacho

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  • 2 cups fresh corn
  • 1 pound heirloom tomatoes (preferably yellow, but any color works), chopped
  • 3/4 cup cucumber, peeled and chopped
  • 2/3 cup unsalted cashews
  • 1 cup water
  • 2 tablespoons white balsamic or white wine vinegar
  • 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil, plus more for drizzling
  • Chives, for garnish


Serves: 2 quarts


Place the corn, chopped tomatoes, cashews, water, vinegar, salt and pepper into a blender. Blend until completely smooth. Once smooth, add in the olive oil and blend for a whole minute to make sure the gazpacho is really well-blended. Refrigerate the gazpacho for at least an hour so that all the flavors have time to develop.

Serve chilled with a drizzle of oil and garnished with chopped chives.