Summer Sweet Corn Gazpacho (Printable)
A vibrant chilled corn soup with fresh vegetables, citrus, and herbs — perfect for hot summer days.
# What You'll Need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels, divided (about 4 ears)
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 - Fresh basil or chives, chopped
16 - Extra-virgin olive oil, for drizzling
# How to Make It:
01 - Measure and set aside 1/2 cup of corn kernels to use as garnish later.
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 the seasoning as desired.
04 - Pass the soup through a fine mesh sieve for a silky, refined texture, or leave unstrained for a rustic, chunkier consistency.
05 - Transfer the soup to a large bowl or pitcher, cover tightly, and refrigerate for at least 2 hours to chill and allow the flavors to develop.
06 - Pour the chilled gazpacho into individual bowls. Top with the reserved corn kernels, chopped basil or chives, and a light drizzle of olive oil.
# Expert Advice:
01 -
- Zero cooking required on days when turning on the stove feels like a personal attack from the universe.
- The natural sugars in fresh corn make this soup taste indulgent even though it is shockingly light and nourishing.
02 -
- Cold soups taste less salty than warm ones, so always season a little beyond what seems right and recheck after chilling.
- The soup will thicken slightly in the fridge as the corn starches settle, so a gentle stir before serving brings it back to life.
03 -
- Run your knife down the cob after cutting off kernels to scrape the milky starch hidden in the base. That liquid gold thickens the soup and intensifies the corn flavor like nothing else.
- Chill your serving bowls in the freezer for ten minutes before ladling in the soup. A cold bowl keeps every spoonful at the right temperature from first bite to last.