Grant’s Sweet Corn Gazpacho

by Rachael Ray Show Staff 11:11 AM, July 25, 2016

Rachael Ray Show

Aired July 25, 2016

Serves 2 quarts

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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


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.