Description
This Summer Sweet Corn Gazpacho is a refreshing, creamy cold soup perfect for warm weather. Made with fresh sweet corn, cucumber, yellow bell pepper, tomatoes, and a blend of zesty seasonings, it combines vibrant flavors in a smooth, chilled soup that’s easy to prepare and delightful to enjoy as a light appetizer or midday treat.
Ingredients
Scale
Main 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, deseeded (optional)
For the Dressing
- 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 the corn above)
- Heirloom cherry tomatoes, sliced
- Fresh basil leaves
- Flaky sea salt
Instructions
- Prepare the vegetables and corn: Slice the kernels off the corn cobs and scrape any remaining pulp from the cobs using the back of your knife into a bowl for extra creaminess. Reserve about ¼ cup of kernels if you want to use them for 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 ingredients: Add the corn with pulp, cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, extra virgin olive oil, lemon juice, sherry vinegar, and kosher salt to your blender. Blend until the mixture is completely smooth. If the soup is too thick, add additional olive oil or a tablespoon or two of water to reach your desired consistency. Taste and adjust the seasoning accordingly.
- Chill the gazpacho: Pour the blended soup into a container, cover it, and refrigerate for at least 2 hours. This chilling time allows the flavors to fully meld and makes the soup perfectly refreshing when served cold.
- Serve and garnish: Stir the gazpacho well before serving. Ladle the soup into bowls and top 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 for extra flavor and texture. Serve chilled and enjoy!
Notes
- For a spicier version, leave the jalapeno seeds in or add more jalapeno.
- Use yellow tomatoes for a brighter, sweeter flavor; red tomatoes can be substituted but will change the color.
- Chilling the soup overnight enhances the flavors even more.
- Basil oil is optional but adds a lovely herbal aroma and richness.
- Adjust the thickness with extra olive oil or water depending on preference.
