Description
This Summer Sweet Corn Gazpacho is a refreshingly smooth and creamy cold soup perfect for warm days. Made with fresh sweet corn, cucumber, bell pepper, tomatoes, and a hint of jalapeno, this vibrant gazpacho combines the natural sweetness of corn with zesty lemon juice and sherry vinegar for a perfect balance of flavors. Served chilled and garnished with fresh basil, heirloom tomatoes, and a drizzle of basil oil, it’s a light, healthy, and elegant starter or light meal.
Ingredients
Scale
Vegetables
- 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)
Other Ingredients
- â…“ 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 from above)
- Heirloom cherry tomatoes, sliced
- Fresh basil leaves
- Flaky sea salt
Instructions
- 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 desired, reserve about ¼ cup of kernels to use as garnish later. Peel and deseed the cucumber, peel the shallot and garlic, and deseed both the yellow bell pepper and jalapeno if using.
- Blend the Gazpacho: Add the corn (including the scraped pulp), cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, extra virgin olive oil, lemon juice, sherry vinegar, and kosher salt into a blender. Blend everything until completely smooth. If the mixture seems too thick, add a little more olive oil or a tablespoon or two of water to reach your preferred texture. Taste and adjust seasoning as needed.
- Chill: Pour the blended gazpacho into a container, cover it, and refrigerate for at least 2 hours. This resting period allows the flavors to meld together and the soup to chill to the perfect refreshing temperature.
- Garnish and Serve: Stir the gazpacho well, then ladle into serving bowls. Top each serving with the reserved fresh corn kernels, sliced heirloom cherry tomatoes, fresh basil leaves, a drizzle of basil oil if using, and a sprinkle of flaky sea salt. Serve chilled and enjoy!
Notes
- Removing seeds from the bell pepper and jalapeno helps control the heat and bitterness.
- Adjust the amount of jalapeno according to your preferred spice level.
- Basil oil adds an aromatic, fresh herbal note but is optional.
- Chilling the gazpacho for at least 2 hours improves flavor melding and texture.
- For a thinner soup, add water or extra olive oil while blending.
- Use fresh, ripe corn and tomatoes for the best sweetness and flavor.
