Description
This Summer Sweet Corn Gazpacho is a refreshing, creamy cold soup bursting with the flavors of fresh sweet corn, crisp cucumber, yellow bell pepper, and ripe tomatoes. Blended with shallot, garlic, jalapeno, and zesty lemon and sherry vinegar, it’s perfect for hot days. Garnished with fresh basil, heirloom tomatoes, and a drizzle of basil oil, this vibrant gazpacho offers a smooth texture with a delightful balance of sweetness and acidity.
Ingredients
Gazpacho
- 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
Top With
- Basil oil, optional
- Fresh sweet corn, optional (reserved ¼ cup kernels)
- Heirloom cherry tomatoes, sliced
- Fresh basil
- Flaky sea salt
Instructions
- Prepare the corn: Slice the kernels off the 4 ears of sweet corn. Then, use the back of your knife to scrape any remaining corn pulp from the cob into a bowl, which adds creaminess to the gazpacho. Reserve about ¼ cup of kernels for garnish if desired.
- Prep the vegetables: Peel and deseed the cucumber to avoid any green color in the gazpacho. Peel the shallot and garlic. De-seed the yellow bell pepper and the jalapeno (if using) to control the spice level.
- Blend the gazpacho: In a blender, combine the corn kernels and pulp, peeled cucumber, bell pepper, yellow cherry tomatoes or large yellow tomato, shallot, garlic, jalapeno, extra virgin olive oil, lemon juice, sherry vinegar, and kosher salt. Blend on high until completely smooth, creating a creamy and vibrant soup.
- Adjust consistency and seasoning: If the gazpacho is too thick, add a little extra olive oil or a couple tablespoons of water, blending until you achieve your desired consistency. Taste and adjust seasonings as needed to balance saltiness, acidity, and spice.
- Chill: Transfer the gazpacho to the refrigerator and chill for at least 2 hours. This resting time allows the flavors to meld and intensify, enhancing the overall taste.
- Garnish and serve: Before serving, garnish with reserved fresh corn kernels, sliced heirloom cherry tomatoes, fresh basil leaves, a drizzle of basil oil if desired, and a sprinkle of flaky sea salt for texture and flavor contrast.
Notes
- Removing the cucumber seeds prevents the gazpacho from turning green and keeps the soup’s bright yellow color.
- Using the back of the knife to scrape corn pulp off the cob adds extra creaminess without needing cream.
- The jalapeno is optional; omit or reduce quantity for less heat.
- Chilling the soup for a couple of hours helps the flavors meld beautifully.
- Basil oil is optional but adds a lovely herbal aroma and vibrant green color to contrast visually.
- For a thinner soup, add water or vegetable broth gradually to adjust texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
