Summer Sweet Corn Gazpacho Recipe
A refreshing and creamy summer sweet corn gazpacho made with fresh corn, cucumber, yellow bell pepper, cherry tomatoes, and a hint of jalapeno. Blended with olive oil, lemon juice, and sherry vinegar, this chilled soup is perfect for warm days and garnished with fresh basil, heirloom tomatoes, and flaky sea salt for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
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, optional, deseeded
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
For Garnish
- Basil oil, optional
- Fresh sweet corn kernels, reserved (about ¼ cup)
- Heirloom cherry tomatoes, sliced
- Fresh basil leaves
- Flaky sea salt
Instructions
- Prepare the Corn: Slice the kernels off 4 ears of sweet corn. Use the back of the knife to scrape any remaining pulp from each ear into a bowl to add creaminess to the gazpacho. Set aside about ¼ cup of the kernels for garnish, if desired.
- Prep the Vegetables: Peel and deseed the cucumber to prevent the gazpacho from turning green. Peel the shallot and garlic cloves. Deseed the yellow bell pepper and jalapeno (if using).
- Blend the Ingredients: In a blender, combine the corn kernels and scraped pulp, peeled cucumber, yellow bell pepper, yellow cherry tomatoes, shallot, garlic, jalapeno, extra virgin olive oil, lemon juice, sherry vinegar, and kosher salt. Blend until completely smooth.
- Adjust Consistency: If the gazpacho is too thick, add a little extra olive oil or a couple tablespoons of water while blending until you reach your desired consistency.
- Season to Taste: Taste the gazpacho and adjust the salt or acidity if needed.
- Chill: Transfer the gazpacho to the refrigerator and chill for at least 2 hours to allow the flavors to develop fully.
- Serve and Garnish: When ready to serve, garnish the gazpacho with reserved fresh corn kernels, sliced heirloom cherry tomatoes, fresh basil leaves, a drizzle of basil oil (optional), and a sprinkle of flaky sea salt.
Notes
- For a spicier kick, leave some or all of the jalapeno seeds in.
- If the gazpacho is too thick after chilling, thin it with a splash of cold water or extra olive oil before serving.
- This soup is best served cold and fresh but can be stored in the fridge for up to 2 days.
- Using fresh, sweet corn at peak season enhances the flavor and natural sweetness.
- To make basil oil, blend fresh basil leaves with olive oil and strain for a vibrant garnish.
Keywords: sweet corn gazpacho, summer soup, chilled corn soup, fresh vegetable gazpacho, vegetarian gazpacho, cold summer soup
Find it online: https://recipeswithmia.com/summer-sweet-corn-gazpacho-recipe/
