There is something utterly magical about a chilled, creamy soup that bursts with the essence of summer’s harvest, and that’s exactly what you get with this Summer Sweet Corn Gazpacho Recipe. This vibrant, refreshing dish celebrates sweet corn in a way that feels both familiar and exciting. With its perfectly balanced blend of fresh corn, crisp cucumber, bright bell pepper, and a hint of zing from lemon and sherry vinegar, this gazpacho is a celebration of sunshine in a bowl. Whether you’re looking for a light starter or a cool, energizing midday meal, this recipe will become your go-to summer favorite, impressing everyone at your table with its vivid colors and bold, fresh flavors.
Ingredients You’ll Need
These ingredients are simple but absolutely essential. Each brings its own unique flavor and texture—from the natural sweetness of the corn to the refreshing crunch of cucumber and the subtle depth from shallots and sherry vinegar. Together, they create a harmonious balance that makes this soup sing.
- 4 ears sweet corn: The star of the dish, bringing natural sweetness and creaminess.
- 1 small cucumber, peeled and deseeded: Adds a cool, crisp texture and brightness.
- 1 yellow bell pepper, deseeded: Contributes subtle sweetness and vibrant color.
- 1 cup yellow cherry tomatoes or 1 large yellow tomato: Gives a light tang and juicy freshness.
- 1 small shallot, peeled: Offers a delicate oniony flavor without overpowering.
- 2 cloves garlic, peeled: Provides depth and an aromatic kick.
- 1 small jalapeno, deseeded (optional): Adds just a touch of heat — optional but highly recommended for a little zing.
- â…“ cup extra virgin olive oil: Creates a silky, rich texture and enhances flavors.
- 2 tablespoons lemon juice: Brightens the soup with fresh acidity.
- 2 tablespoons sherry vinegar: Introduces complexity and subtle tanginess.
- 2 teaspoons kosher salt: Balances and enhances all other tastes.
- Basil oil (optional): For an elegant finish and herbaceous note.
- Fresh sweet corn kernels (reserved from above): Adds delightful texture when sprinkled on top.
- Heirloom cherry tomatoes, sliced: Bright garnishes that elevate the dish visually and taste-wise.
- Fresh basil leaves: Adds a bright, herbal freshness.
- Flaky sea salt: For final seasoning and crunch.
How to Make Summer Sweet Corn Gazpacho Recipe
Step 1: Prep the Vegetables
Start by slicing the kernels off the fresh corn cobs. Use the back of your knife to scrape off any remaining pulp—that’s where extra sweetness and creaminess hide. Peel and deseed your cucumber, bell pepper, and jalapeno if you’re using it. Peel the shallot and garlic as well. If you want, set aside about a quarter cup of corn kernels for garnishing later. This prep work is simple but sets the foundation for the incredible flavor and texture of your gazpacho.
Step 2: Blend the Gazpacho
Throw the corn kernels along with their creamy pulp, the cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt into a blender. Blend everything until perfectly smooth, creamy, and luscious. If you find it too thick, add a touch more olive oil or one or two tablespoons of water to get that ideal, sip-ready consistency. Give it a taste and tweak the seasoning so it sings just right for your palate.
Step 3: Chill
Pour your blended gazpacho into a container, cover it, and pop it into the refrigerator for at least two hours. This chilling step is more than just tradition — it allows the flavors to meld beautifully and brings out the soup’s refreshing nature. The cold temperature also makes it a perfect antidote to hot summer days.
Step 4: Garnish and Serve
Before serving, give your gazpacho a good stir, then ladle it into pretty bowls. Top each serving with the reserved fresh corn kernels, sliced heirloom cherry tomatoes, and fresh basil leaves. Drizzle with basil oil if you have it, and finish with a sprinkle of flaky sea salt. The result is a vibrant, textured, and incredibly fresh dish that’s as much a feast for the eyes as it is for the taste buds.
How to Serve Summer Sweet Corn Gazpacho Recipe
Garnishes
Adding fresh corn kernels back into the bowl offers a delightful burst of texture that contrasts beautifully with the creamy soup. Sliced heirloom tomatoes not only add pops of color but also contribute a sweet, slightly acidic bite. Fresh basil leaves lift the bowl with their aromatic herbal brightness, while a drizzle of basil oil creates a silky finish. A sprinkle of flaky sea salt ties everything together by enhancing all the flavors and adding a little crunch.
Side Dishes
This gazpacho pairs wonderfully with light, summery sides such as crusty artisan bread or a simple green salad with a lemon vinaigrette. Grilled shrimp or a chilled seafood salad also complement the sweet and tangy notes of the soup perfectly. For a casual gathering, serve alongside some fresh fruit and cheese for a bright and playful spread.
Creative Ways to Present
If you want to impress your guests, serve the gazpacho in chilled glass jars or clear bowls to showcase its beautiful golden color. Consider layering it with a dollop of herbed yogurt or whipped ricotta for a creamy contrast. You could also serve a small shooter of the soup as an appetizer or add a petite salad skewer of cherry tomatoes and basil alongside for a fun and elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover gazpacho keeps wonderfully in the refrigerator for up to three days. Make sure to store it in an airtight container to maintain freshness and prevent it from absorbing any other fridge odors. Stir well before serving as ingredients may settle or separate.
Freezing
This Summer Sweet Corn Gazpacho Recipe does not freeze well due to its fresh vegetable ingredients, which can release water and become grainy upon thawing. For best flavor and texture, enjoy it fresh or refrigerated within a few days.
Reheating
Since this soup is best served cold, reheating is generally not recommended. If you prefer it slightly less chilled, you can let it sit at room temperature for about 15 minutes before serving or add a splash of cold water or ice cubes to thin it out while keeping it refreshing.
FAQs
Can I make this Summer Sweet Corn Gazpacho Recipe without the jalapeno?
Absolutely! The jalapeno is optional and only adds a mild heat. You can leave it out if you prefer a completely mild, sweet, and fresh flavor.
Can I use frozen corn instead of fresh sweet corn?
Fresh corn is ideal for the best sweetness and texture, but in a pinch, thawed frozen corn can work. Just be aware the flavor and creaminess might be slightly different.
Is this recipe vegan and gluten-free?
Yes! This Summer Sweet Corn Gazpacho Recipe is naturally vegan and gluten-free, making it a perfect choice for many dietary needs.
How long should I chill the gazpacho before serving?
For the fullest flavor and the best refreshment, chill the gazpacho for at least two hours. You can refrigerate it even longer if needed, up to three days.
Can I prepare parts of this gazpacho in advance?
You can prep and chop the vegetables up to a day in advance, but it’s best to blend and chill the gazpacho on the day you plan to serve it for maximum freshness.
Final Thoughts
There is nothing quite like the sweet, sunny taste of fresh corn transformed into this vibrant Summer Sweet Corn Gazpacho Recipe to brighten your summer meals. It’s refreshing, easy to make, and packed with flavor that brings out the best of the season’s bounty. I can’t wait for you to try this recipe and watch it become a beloved classic in your kitchen, perfect for cooling off and savoring summer’s sweetest moments.
Print
Summer Sweet Corn Gazpacho Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegetarian
Description
This refreshing Summer Sweet Corn Gazpacho is a vibrant cold soup perfect for hot days. Made with fresh sweet corn, cucumber, yellow bell pepper, tomatoes, and a blend of aromatic ingredients, it offers a creamy, flavorful experience with a hint of brightness from lemon juice and sherry vinegar. Served chilled and garnished with fresh corn kernels, cherry tomatoes, basil leaves, and an optional drizzle of basil oil, this gazpacho is a delightful and healthy way to enjoy seasonal produce.
Ingredients
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)
Liquids and Oils
- â…“ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
Seasoning
- 2 teaspoons kosher salt
Garnishes (Optional)
- Basil oil
- 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. Use the back of your knife to scrape any remaining pulp into a bowl to add extra creaminess. If you’d like, reserve about ¼ cup of the kernels for garnishing later. Peel and deseed the cucumber, peel the shallot and garlic, and remove the seeds from the bell pepper and jalapeno (if using).
- Blend the Gazpacho: Add the prepared corn (including pulp), cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt to a blender. Blend everything together until completely smooth. If the mixture feels too thick, add a little extra olive oil or one to two tablespoons of water until you reach your preferred texture. Taste and adjust the seasoning if needed.
- Chill: Pour the blended gazpacho into a container, cover it, and chill in the refrigerator for at least 2 hours. This resting period allows the flavors to meld together and the soup to become perfectly refreshing.
- Garnish and Serve: Stir the chilled gazpacho, then ladle it into bowls. Top with the 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. Serve immediately and enjoy chilled.
Notes
- You can adjust the spiciness by omitting or including the jalapeno according to your preference.
- For a smoother texture, strain the gazpacho through a fine sieve before chilling.
- Make sure to chill the gazpacho for at least 2 hours to enhance the flavors and improve the taste experience.
- Use fresh, ripe yellow tomatoes or cherry tomatoes for the best flavor and color.
- Basil oil is optional but adds a lovely herbal aroma; you can substitute with a drizzle of good quality extra virgin olive oil if unavailable.
