Summer Sweet Corn Gazpacho (Printable)
Refreshing chilled corn soup with fresh vegetables and citrus, perfect for summer.
# What You Need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels (about 4 ears), divided
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
# Directions:
01 - Measure and set aside 1/2 cup of corn kernels for finishing garnish.
02 - Combine the remaining corn kernels, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice, and vinegar in a blender. Blend on high until smooth and creamy.
03 - Add sea salt and freshly ground black pepper. Taste and adjust seasoning as desired.
04 - Pass the soup through a fine mesh sieve for an extra-silky consistency, or leave unstrained for a 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 meld.
06 - Ladle the chilled gazpacho into individual bowls. Top each serving with the reserved corn kernels, a sprinkle of chopped basil or chives, and a light drizzle of olive oil.
# Expert Suggestions:
01 -
- The natural sweetness of raw corn means zero added sugar and maximum flavor.
- It comes together in one blender with no stove required on days when turning on the heat feels criminal.
02 -
- Raw garlic gets more aggressive the longer it sits, so if you are making this a day ahead, start with half a clove and add more just before serving.
- Straining seems fussy until you taste the difference on a hot evening when velvet texture is everything.
03 -
- Cut the corn off the cob over a deep bowl using a small knife so kernels do not scatter across your counter.
- Chill your serving bowls in the freezer for fifteen minutes before ladling so the soup stays cold through the entire meal.