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
Scale
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
