Summer Sweet Corn Gazpacho Recipe
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If you’re craving a vibrant, refreshing dish that sings with the sweetness of summer, this Summer Sweet Corn Gazpacho Recipe is an absolute must-try. Imagine the natural sweetness of fresh corn perfectly balanced by crisp cucumber, bright bell pepper, and a hint of zesty lemon and sherry vinegar — all blended into a silky, chilled soup that’s both nourishing and delightfully cool. It’s a celebration of seasonal produce that’s incredibly easy to make but feels sophisticated enough to impress any guest or elevate a simple weeknight dinner.
Ingredients You’ll Need
These ingredients are simple, fresh, and each plays a crucial role in building the texture, flavor, and color that make this gazpacho so irresistible. From the juicy sweetness of sweet corn to the slight heat of jalapeno, everything here combines harmoniously.
- 4 ears sweet corn: Fresh corn brings natural sweetness and the creamy texture that is essential for this soup’s base.
- 1 small cucumber, peeled and deseeded: Adds a refreshing, crisp element that cools the palate and lightens the gazpacho.
- 1 yellow bell pepper, deseeded: Offers subtle sweetness and vibrant color to brighten up the dish.
- 1 cup yellow cherry tomatoes or 1 large yellow tomato: Brings a juicy, tangy note that balances the richness of the corn.
- 1 small shallot, peeled: Gives a gentle, aromatic onion flavor without overpowering the soup.
- 2 cloves garlic, peeled: Adds depth and a savory undertone that rounds out the flavors.
- 1 small jalapeno, deseeded (optional): A touch of heat for those who like a mild kick, enhancing complexity without overwhelming.
- ⅓ cup extra virgin olive oil: Provides a smooth, luscious mouthfeel and carries the other flavors beautifully.
- 2 tablespoons lemon juice: Injects a bright acidity that wakes up the palate and balances the sweetness.
- 2 tablespoons sherry vinegar: Adds a subtle, rounded tang that deepens the overall flavor profile.
- 2 teaspoons kosher salt: Essential for enhancing all the natural flavors and seasoning the gazpacho perfectly.
- Basil oil (optional): For a fragrant, herbal finishing touch that invites freshness in every spoonful.
- Fresh sweet corn kernels (reserved from above): To garnish and add a welcome burst of texture.
- Heirloom cherry tomatoes, sliced: For a colorful, juicy garnish that makes the dish pop visually and taste-wise.
- Fresh basil leaves: A nod to classic gazpacho herbs, adding lively aroma and a hint of green.
- Flaky sea salt: Sprinkled on top for a finishing crunch and intensified flavor.
How to Make Summer Sweet Corn Gazpacho Recipe
Step 1: Prep the Vegetables
Start by carefully cutting the kernels off the corn cobs, making sure to scrape the back of your knife against the cob to get every bit of the sweet, creamy pulp—it’s pure gold for natural thickness. Reserve about a quarter cup of these kernels for garnishing later to add texture and freshness. Next, peel and deseed the cucumber, bell pepper, and jalapeno if you’re using it, along with peeling the shallot and garlic. This prep sets the stage for a smooth, luscious soup packed with fresh flavors.
Step 2: Blend the Gazpacho
Now toss all your prepped ingredients—corn kernels with pulp, cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt—into a blender. Blend until ultra-smooth, stopping to scrape down the sides as needed. If the mixture feels too thick, feel free to thin it out with a splash more olive oil or a tablespoon or two of water. Taste and adjust seasoning, ensuring the balance between sweet, tart, and savory is just right.
Step 3: Chill and Let Flavors Meld
Pour your blended gazpacho into a covered container and pop it in the refrigerator for at least two hours. This chilling time is key because it allows all those beautiful flavors to settle, marry, and develop a bright, refreshing quality that is truly irresistible on warm days.
Step 4: Garnish and Serve
Give your chilled gazpacho a good stir, then ladle it into bowls. Sprinkle with the reserved sweet corn kernels and heirloom cherry tomato slices, add a few fresh basil leaves, and drizzle with basil oil if you’re using it. A pinch of flaky sea salt right on top finishes it beautifully, adding a delightful texture contrast and bringing out the depth in every spoonful.
How to Serve Summer Sweet Corn Gazpacho Recipe
Garnishes
Don’t underestimate the power of garnish for this gazpacho—the reserved sweet corn kernels give each bite a juicy pop, while heirloom cherry tomatoes add a touch of sweet acidity. Fresh basil leaves introduce a bright herbal note, and a drizzle of basil oil creates a luxurious mouthfeel. Lastly, flaky sea salt adds a subtle crunch that makes every spoonful even more exciting.
Side Dishes
This soup pairs wonderfully with light, summery sides. Think crusty bread perfect for dipping, a simple green salad with lemon vinaigrette, or even a grilled seafood skewer for a more substantial meal. The light, fresh flavors of the gazpacho complement anything that’s not too heavy, making for a delightful, balanced plate.
Creative Ways to Present
Serve the gazpacho in chilled glasses or small bowls for a fun appetizer at a summer party, garnished with tiny edible flowers, microgreens, or a swirl of basil oil for a restaurant-quality finish. You might also try frozen spoonfuls of gazpacho to make unique “gazpacho pops” that are fun and unexpected for a hot day.
Make Ahead and Storage
Storing Leftovers
Store any leftover gazpacho in an airtight container in the refrigerator for up to three days. Since it’s served chilled, leftovers can be enjoyed cold just like when freshly made. Give it a quick stir before serving again to recombine any separated liquids.
Freezing
Because of its fresh vegetable content, freezing is not ideal for this gazpacho as it can affect the texture and brightness of the flavors. To preserve the best taste and texture, it’s best enjoyed within a few days of making.
Reheating
This gazpacho is designed to be served cold, so reheating isn’t recommended. If you prefer a warmer soup, try gently warming a small portion on the stove and adding a splash of broth to loosen the texture, but traditionally it’s truly refreshing served chilled.
FAQs
Can I make this gazpacho without the jalapeno?
Absolutely! The jalapeno adds just a mild heat, so if you prefer a milder soup or are serving children, you can omit it without losing the core flavors of the dish.
What if I can’t find yellow cherry tomatoes?
You can use any ripe tomatoes you have on hand. Yellow cherry tomatoes offer a sweet, less acidic profile, but red heirlooms or even regular tomatoes will work just fine and create delicious results.
Is this soup vegan and gluten free?
Yes, this Summer Sweet Corn Gazpacho Recipe is naturally vegan and gluten free, making it a great option for a variety of dietary needs.
Can I make this gazpacho ahead for a party?
Definitely! In fact, making it several hours ahead or even the day before allows all the flavors to blend beautifully. Just keep it chilled until serving and add fresh garnishes right before presenting.
How do I store leftover gazpacho?
Store any leftovers in an airtight container in the refrigerator for up to three days. Stir well before serving again, and keep garnishes separate until ready to serve to maintain their freshness.
Final Thoughts
This Summer Sweet Corn Gazpacho Recipe is one of those dishes that effortlessly brings sunshine into your kitchen and onto your table. It’s fresh, sweet, tangy, and a little bit silky, making it an ideal treat for hot days when you want something light yet satisfying. Give it a try, share it with friends, and I promise it’ll become a seasonal favorite you look forward to making again and again.
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Summer Sweet Corn Gazpacho Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Summer Sweet Corn Gazpacho is a refreshing, creamy cold soup perfect for hot days. Made with fresh sweet corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, and a hint of jalapeno, blended together with olive oil and tangy lemon and sherry vinegar, it delivers vibrant flavors and a smooth texture. Chilled for a couple of hours, it’s garnished with fresh corn kernels, heirloom cherry tomatoes, basil leaves, and flaky sea salt for an elegant presentation and delightful bite.
Ingredients
Fresh Produce
- 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 & Oils
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
Seasonings & Garnishes
- 2 teaspoons kosher salt
- Basil oil (optional, for garnish)
- Fresh sweet corn kernels (reserved from above corn)
- Heirloom cherry tomatoes, sliced (for garnish)
- Fresh basil leaves (for garnish)
- Flaky sea salt (for garnish)
Instructions
- Prep the Vegetables: Slice the kernels off the ears of sweet corn using a sharp knife. Use the back of the knife to scrape any remaining pulp from the cobs into a bowl to add creaminess to the soup. If desired, set aside about ¼ cup of corn kernels for garnish. Peel and deseed the cucumber, bell pepper, shallot, and garlic. Deseed the jalapeno if using.
- Blend the Gazpacho: Combine the corn kernels and pulp, peeled cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, extra virgin olive oil, lemon juice, sherry vinegar, and kosher salt in a blender. Blend on high speed until completely smooth and creamy. If the soup is too thick, add a small amount of olive oil or water, one tablespoon at a time, until the desired consistency is reached. Taste and adjust salt or acidity as needed.
- Chill: Transfer the blended gazpacho to a covered container and refrigerate for at least 2 hours. This chilling period lets the flavors meld together and ensures the soup is refreshingly cold when served.
- Garnish and Serve: Before serving, stir the gazpacho well. Ladle into bowls and garnish each with reserved fresh corn kernels, sliced heirloom cherry tomatoes, fresh basil leaves, a drizzle of basil oil if using, and a sprinkle of flaky sea salt. Serve immediately chilled and enjoy the fresh summer flavors.
Notes
- Deseeding the cucumber and bell pepper helps create a smoother texture in the gazpacho.
- Jalapeno is optional and can be omitted or substituted with a milder pepper if preferred.
- Adjust the thickness by adding olive oil or a little water until desired consistency is reached.
- Basil oil adds a flavorful finish but is not necessary if unavailable.
- This gazpacho tastes best when served cold and can be prepared ahead of time.
- Flaky sea salt garnish gives a nice texture contrast and bursts of flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
