Golden Gazpacho

Corn is also one of the ingredients in this unusual chilled soup.


  • 2 cobs of sweetcorn
  • 1 small melon
  • 1 ripe mango
  • 1 ripe papaya
  • 2 shallots, or a small mild onion
  • 1 litre ( pints) vegetable stock
  • lightly toasted flaked almonds seasoning


Boil the corn for 2 to 3 minutes. When cool enough to handle, cut the kernels from the cobs, put a handful or so aside, and put the rest in the food processor.

Peel and dice the melon, mango and papaya, put some aside for garnish, and put the rest in the food processor, together with the onion and vegetable stock. Process until smooth. Season to taste, and chill.

Serve in bowls or a tureen, garnished with the remaining corn, the diced fruit and the flaked almonds. If you wish, you can add yellow tomatoes, yellow pepper and some fresh chilli to the soup.