Summer Sweet Corn Gazpacho (Printable)
Chilled gazpacho blending sweet summer corn with fresh vegetables and bright citrus for a refreshing warm-weather dish.
# What You’ll Need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels (about 4 ears; divided)
02 - 1 medium cucumber, peeled, seeded, and chopped
03 - 1 yellow bell pepper, chopped
04 - 2 ripe tomatoes, chopped
05 - 2 scallions, trimmed and sliced
→ Aromatics & Herbs
06 - 1 small garlic clove, minced
07 - 1/4 cup fresh basil leaves
→ Liquids & Seasonings
08 - 1 1/2 cups cold vegetable broth
09 - 2 tablespoons extra-virgin olive oil
10 - Juice of 1 lime
11 - 1 tablespoon sherry vinegar or white wine vinegar
12 - 1/2 teaspoon sea salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
14 - Reserved corn kernels
15 - Chopped fresh basil or chives
16 - Drizzle of olive oil
# Steps:
01 - Set aside 1/2 cup of corn kernels to use as garnish later.
02 - In a blender, combine the remaining corn, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice, and vinegar. Blend on high until smooth and creamy.
03 - Add sea salt and freshly ground black pepper. Taste and adjust the seasoning as desired.
04 - For an extra-smooth consistency, pass the soup through a fine mesh sieve. Alternatively, leave unstrained for a rustic, heartier texture.
05 - Transfer the soup to a large bowl or pitcher, cover tightly, and refrigerate for at least 2 hours to chill thoroughly and allow the flavors to meld.
06 - Ladle the chilled gazpacho into individual bowls. Top with the reserved corn kernels, a sprinkle of chopped basil or chives, and a finishing drizzle of extra-virgin olive oil.
# Expert Advice:
01 -
- No cooking required on days when even looking at a stove makes you sweat, and the corn does all the heavy lifting for flavor.
- It genuinely tastes like August in a bowl, sweet and bright and impossible to mess up even if you eyeball half the measurements.
02 -
- Do not skip the chilling step because warm blended vegetables taste flat and confusing, while cold they become refreshing and cohesive.
- Taste the soup again right before serving since cold dulls flavors and you will likely need another pinch of salt.
03 -
- Run your knife down the cob over a bowl to catch every last kernel and the milk that follows, since that starchy liquid is pure flavor for the soup.
- Chill your serving bowls in the freezer for ten minutes before ladling because cold bowls keep the soup at the perfect temperature through the last bite.