This summer sweet corn gazpacho is a creamy, cold soup full of flavor from fresh summer vegetables! Topped with fresh corn, cherry tomatoes, and basil, it's light, fresh, and perfect for enjoying on a hot summer day!
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What is Gazpacho?
Gazpacho is a cold soup made from fresh, raw blended vegetables. It originated in southern Spain and is traditionally made with tomatoes, peppers, and cucumber. Classic tomato gazpacho is the perfect no-cook meal for a hot summer day! This sweet corn version is light, refreshing, and naturally vegan!
You might also like this chilled potato leek soup!
Ingredient Notes
You only need a few simple ingredients to make this summer sweet corn gazpacho!
Fresh Corn - Fresh sweet corn is a must for gazpacho because it has the best flavor and texture!
Yellow Tomatoes - You can use either yellow cherry tomatoes or 1 large yellow heirloom tomato! Just be sure to use yellow so that the corn gazpacho keeps its yellow color.
Yellow Bell Pepper - Similar to the tomatoes, you want to use a yellow bell pepper to help maintain that bright yellow color.
Cucumber - Be sure to peel the cucumber so that it doesn't add extra bright green color to the corn gazpacho.
Shallot - I recommend using a small shallot because it has a milder flavor and won't overpower the other flavors of the gazpacho.
Jalapeno - This is optional, but for some heat you can add in a small jalapeno!
Lemon Juice - I highly recommend using fresh lemon for the best flavor! But you can always substitute with a little bottled lemon juice if necessary.
Sherry Vinegar - Sometimes sherry vinegar is hard to find at your local grocery store, so my favorite sub is white balsamic or champagne vinegar.
Olive Oil - You want to use good, high quality extra virgin olive oil for the best flavor!
Basil Oil - This is optional, but I love garnishing the gazpacho with flavored basil oil!
The complete list of ingredients and amounts is located in the recipe card below.
Optional Garnishes
- Fresh corn kernels (set some aside before blending)
- Sliced heirloom cherry tomatoes
- Fresh basil
- Sliced jalapenos
- Creme fraiche
How to Make Gazpacho
This corn gazpacho really only has 2 steps! Prep the veggies, then blend!
Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about ¼ cup of the kernels for garnish.
Peel and de-seed the cucumber (this helps keep the gazpacho from turning green).
Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
In a blender combine the corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
If the gazpacho is too thick, you can blend in a little extra olive oil or a couple tablespoons of water until your desired consistency is reached.
Taste and adjust the seasonings as desired!
To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
Then garnish the sweet corn gazpacho with the reserved corn kernels, sliced cherry tomatoes, fresh basil, and a drizzle of pesto oil and flaky sea salt.
Recipe Notes
This summery sweet corn gazpacho is delicious on its own or paired with crusty bread or salad! You could also serve this gazpacho with:
Recipe FAQ's
This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.
Yes! Freeze in an airtight container for up to 3 months. I love souper cubes because they come in different sizes so they're perfect for freezing single servings of gazpacho. To thaw, place in the fridge overnight.
Using mostly yellow produce will keep the corn gazpacho a beautiful, bright yellow color! If you start blending in red tomatoes or peppers, the gazpacho will turn a gross muddy brown color which is just not as appetizing.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Summer Sweet Corn Gazpacho
Special Equipment
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
- heirloom cherry tomatoes, sliced
- fresh basil
- flaky sea salt
Instructions
- This corn gazpacho really only has 2 steps! Prep the veggies, then blend!
- Slice the corn kernels off the cob. Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about ¼ cup of the kernels for garnish.
- Peel and de-seed the cucumber (this helps keep the gazpacho from turning green).
- Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
- In a blender combine the corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
- If the gazpacho is too thick, you can blend in a little extra olive oil or a couple tablespoons of water until your desired consistency is reached.
- Taste and adjust the seasonings as desired!
- To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
- Then garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, and a drizzle of pesto oil and flaky sea salt.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
patti says
I was curious to try this, but somehow thought it would leave me wanting for traditional gazpacho. I was pleasantly surprised! Although it did leave me wanting, it was a wanting for more of this amazing soup and not the tomato kind!
Barbara S says
can i freeze the gazpacho
Kyleigh Sage says
Yes, but freezing does change the texture. So after thawing you'll probably want to blend it again to make it smooth and creamy again.