Sweet Corn Gazpacho (Printable Version)
Refreshing chilled corn soup with fresh vegetables and bright citrus notes, perfect for warm weather.
# What You Need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels (about 4 ears), divided use
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 extra-virgin olive oil
# How to Make It:
01 - Measure and set aside 1/2 cup of corn kernels for garnish.
02 - In a blender, combine the remaining corn kernels, 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 seasoning as desired.
04 - For an extra-smooth consistency, pass the soup through a fine mesh sieve. Skip this step for a more rustic, textured finish.
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 develop.
06 - Pour the chilled gazpacho into individual bowls. Top with the reserved corn kernels, chopped fresh basil or chives, and a light drizzle of olive oil.
# Expert Tips:
01 -
- The natural starch in corn makes this soup luxuriously creamy without a drop of cream.
- It comes together in a blender with zero cooking, which is a lifesaver when you cannot bear to turn on the stove.
- That sherry vinegar and lime combo will haunt you in the best way, showing up in everything you make for weeks after.
02 -
- Raw garlic intensifies dramatically as it sits, so if you taste it after two hours and it hits you like a truck, a tiny splash of honey will round it out.
- The soup will thicken in the fridge, so loosen it with a splash of cold broth or water right before serving.
03 -
- Cut the corn off the cobs directly into a wide shallow bowl placed inside a larger sheet pan to catch flying kernels, because corn has a rebellious streak and will go everywhere.
- If your corn is less than peak sweet, roast the kernels in a dry skillet for three minutes before blending to caramelize the sugars and deepen the flavor.