Name: Summer Sweet Corn Gazpacho Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Spanish
Ingredients: 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, optional, deseeded; ⅓ cup extra virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons sherry vinegar; 2 teaspoons kosher salt; Basil oil, optional; Fresh sweet corn kernels, reserved (about ¼ cup); Heirloom cherry tomatoes, sliced; Fresh basil leaves; Flaky sea salt

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Introduction

Summer Sweet Corn Gazpacho is a refreshing, vibrant twist on the classic Spanish cold soup. Bursting with the natural sweetness of fresh corn and brightened by lemon and sherry vinegar, it’s perfect for hot days when you crave something light yet satisfying.

A white bowl filled with a creamy pale yellow soup forms the base layer, smooth and thick in texture. On top, there are scattered small white corn kernels and halved cherry tomatoes in shades of deep red and bright orange, adding pops of vibrant color. Fresh green basil leaves are spread across the surface, along with tiny drops of green oil and specks of black pepper, giving a fresh and seasoned look. A vintage metal spoon rests inside the bowl, partially submerged in the soup. The bowl is placed on a white marbled texture with a piece of newspaper and small scattered basil leaves nearby, creating a simple and natural setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Slice the corn kernels off the cobs. Use the back of your knife to scrape any remaining pulp from each ear into a bowl to add extra creaminess. Reserve about ¼ cup of kernels for garnish if desired. Peel and deseed the cucumber to prevent the gazpacho from turning green. Peel the shallot and garlic, then deseed the yellow bell pepper and jalapeno (if using).
Step 2: In a blender, combine the corn kernels, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt. Blend until completely smooth. If the mixture is too thick, add extra olive oil or a couple tablespoons of water to reach your preferred consistency. Taste and adjust seasoning as needed.
Step 3: Chill the gazpacho in the refrigerator for at least 2 hours to let the flavors meld. Before serving, garnish with reserved corn kernels, sliced cherry tomatoes, fresh basil, a drizzle of basil oil, and flaky sea salt if you like.

Tips & Variations

For a milder flavor, omit the jalapeno or use less.
Peeled and deseeded cucumber keeps the vibrant yellow color intact and prevents bitterness.
Use heirloom tomatoes for a more complex, sweet flavor.
Garnish with crispy bacon or toasted almonds for extra texture.

Storage

Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Keep garnishes separate until ready to serve to maintain their freshness. Reheat is not recommended; serve chilled for best flavor and texture.

How to Serve

The image shows a white round bowl with a scalloped edge filled with creamy yellow soup. On top, there are small pieces of white corn, halved cherry tomatoes in red and orange, and fresh green basil leaves scattered around. The soup has some green oil droplets and a few black pepper specks. A silver spoon rests on the right edge of the bowl, partially dipped in the soup. The bowl sits on crumpled pages of an old newspaper on a white marbled surface. Around the bowl are green basil leaves and small white daisies with yellow centers spread out gently. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gazpacho ahead of time?

Yes, making it a few hours in advance or even the day before improves the flavors as they meld together. Just keep it covered and chilled until serving.

What can I substitute for sherry vinegar?

If you don’t have sherry vinegar, you can use white wine vinegar or apple cider vinegar as alternatives to maintain the bright acidity.