Description
This Summer Sweet Corn Gazpacho is a refreshing, chilled soup perfect for hot days. Made with fresh sweet corn, yellow tomato, cucumber, bell pepper, and a hint of garlic, it’s blended to a smooth consistency and served cold with fresh herbs. This gluten-free, vegan, and vegetarian gazpacho offers a delicious way to enjoy seasonal summer vegetables with bright flavors and a creamy texture.
Ingredients
Scale
Vegetables
- 4 ears fresh sweet corn, kernels removed (about 3 cups)
- 1 large yellow tomato, chopped
- 1 small cucumber, peeled and chopped
- 1/2 yellow bell pepper, chopped
- 1/4 small red onion, chopped
- 1 garlic clove, minced
Seasonings & Liquids
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
Garnishes
- Reserved corn kernels (a few tablespoons)
- Fresh basil or chives
- Olive oil drizzle (optional)
Instructions
- Prepare Ingredients: Remove the kernels from 4 ears of fresh sweet corn, reserving a few tablespoons for garnish. Chop the yellow tomato, peel and chop the cucumber, chop the yellow bell pepper, and finely chop the red onion. Mince one garlic clove.
- Blend the Soup: Add the corn kernels (except those reserved), yellow tomato, cucumber, yellow bell pepper, red onion, garlic, olive oil, white wine vinegar, salt, black pepper, and cold water into a blender. Blend on high for 1 to 2 minutes until the mixture is very smooth.
- Adjust Seasoning and Texture: Taste the soup and adjust the salt or pepper if needed. For a silkier texture, strain the blended soup through a fine mesh sieve into a bowl, pressing gently.
- Chill the Gazpacho: Cover the bowl with plastic wrap or transfer to a container, then refrigerate for at least 1 hour to allow flavors to meld and serve it cold.
- Serve: Pour the chilled gazpacho into bowls. Garnish with the reserved corn kernels, chopped fresh basil or chives, and drizzle a bit of olive oil over the top if desired. Serve immediately.
Notes
- For extra richness, blend in a tablespoon of Greek yogurt or avocado before chilling.
- This soup keeps well refrigerated for up to 3 days and tastes even better the next day as flavors develop.
- Use fresh, ripe vegetables for the best flavor, especially sweet corn in season.