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Summer Sweet Corn Gazpacho Recipe

Summer Sweet Corn Gazpacho Recipe

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4.5 from 566 reviews

This Summer Sweet Corn Gazpacho is a vibrant, creamy, and refreshing chilled soup that bursts with the sweetness of peak-season corn and the tang of fresh tomatoes and citrus. Made entirely in the blender, this Spanish-inspired vegan gazpacho is simple to prepare and perfect for hot weather. Garnished with basil oil, fresh cherry tomatoes, and a sprinkle of flaky salt, it’s an elegant appetizer or light lunch that captures summer in every bite.

  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings

Ingredients

For the Gazpacho

  • 4 ears sweet corn
  • 1 small cucumber, peeled and deseeded
  • 1 yellow bell pepper, deseeded
  • 1 cup yellow cherry tomatoes or 1 large yellow tomato
  • 1 small shallot, peeled
  • 2 cloves garlic, peeled
  • 1 small jalapeno, deseeded (optional)
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 2 teaspoons kosher salt

For Serving/Garnish

  • Basil oil (optional)
  • Fresh sweet corn kernels (reserved from above)
  • Heirloom cherry tomatoes, sliced
  • Fresh basil leaves
  • Flaky sea salt

Instructions

  1. Prep the Vegetables: Slice the kernels off the corn cobs and use the back of your knife to scrape any remaining pulp into a bowl for extra creaminess. If you wish, reserve about ¼ cup of kernels for garnishing later. Peel and deseed the cucumber, peel the shallot and garlic, and deseed both the bell pepper and the jalapeno (if using).
  2. Blend the Gazpacho: Add the corn (including pulp), cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt to a blender. Blend everything together until completely smooth. If the mixture is too thick, add a little extra olive oil or a tablespoon or two of water to reach your preferred texture. Taste and adjust the seasoning as needed.
  3. Chill: Pour the blended gazpacho into a container, cover, and chill in the refrigerator for at least 2 hours. This resting time allows the flavors to meld and the soup to become perfectly refreshing.
  4. Garnish and Serve: Stir the gazpacho, then ladle into bowls. Top with reserved corn kernels, sliced cherry tomatoes, fresh basil, a drizzle of basil oil (if using), and a sprinkle of flaky sea salt. Enjoy chilled!

Notes

  • This gazpacho can be made in advance and stored in an airtight container for up to 3 days in the fridge.
  • Customize the heat by omitting or including the jalapeno, or substituting with a milder pepper.
  • For a silkier soup, pass the blended gazpacho through a fine strainer.
  • Garnishes can include microgreens, toasted seeds, or croutons for extra texture.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Blending
  • Cuisine: Spanish
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 177 kcal
  • Sugar: 5 g
  • Sodium: 792 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0.01 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://sophiasplate.com/summer-sweet-corn-gazpacho-recipe/