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

Scale

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

⅓ 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

Cook Mode Prevent your screen from going dark

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.