Description
Summer Sweet Corn Gazpacho is a fresh, vibrant, and creamy chilled soup perfect for warm days. Bursting with sweet corn, ripe cherry tomatoes, and aromatic yellow bell pepper, this vegan-friendly gazpacho is light yet satisfying and gets a subtle kick from jalapeño and sherry vinegar. It’s a colorful, flavor-packed appetizer or lunch that comes together in minutes and is best enjoyed after a quick chill, making it an ideal make-ahead recipe for summer gatherings.
Ingredients
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 jalapeño, deseeded (optional)
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
For Topping
- Basil oil (optional)
- Fresh sweet corn (optional; reserve about ¼ cup from above)
- Heirloom cherry tomatoes, sliced
- Fresh basil leaves
- Flaky sea salt
Instructions
- Prep the Vegetables: Slice the corn kernels off each cob, then use the back of your knife to scrape off any remaining pulp into a bowl to maximize creaminess. If desired, reserve about ¼ cup of the corn kernels for garnish. Peel and deseed the cucumber. Peel the shallot and garlic. Deseed both the yellow bell pepper and the jalapeño (if using).
- Blend the Gazpacho: In a blender, combine the corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeño, olive oil, lemon juice, sherry vinegar, and salt. Blend until completely smooth. If the mixture is too thick, blend in a little extra olive oil or a couple tablespoons of water until you reach your preferred consistency. Taste and adjust seasoning as desired.
- Chill the Soup: Transfer the gazpacho to a container and refrigerate for at least 2 hours to allow the flavors to meld and develop.
- Serve and Garnish: When ready to serve, ladle the chilled gazpacho into bowls. Top with reserved corn kernels, sliced heirloom cherry tomatoes, fresh basil, a drizzle of basil oil, and a sprinkle of flaky sea salt as desired.
Notes
- This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.
- For an extra creamy texture, don’t skip scraping the corn pulp from the cobs.
- Adjust jalapeño amount or omit for milder flavor.
- Easily double the recipe for a crowd or summer party.
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Sugar: 5g
- Sodium: 792mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg