Summer Sweet Corn Gazpacho (Printable)
A refreshing chilled corn gazpacho with fresh vegetables, basil, and bright citrus notes for warm 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 - Chopped fresh basil or chives
16 - Drizzle of olive oil
# How To Make It:
01 - 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 seasoning as desired.
04 - Pass the soup through a fine mesh sieve for an extra-smooth consistency, or skip this step for a rustic, hearty texture.
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 with the reserved corn kernels, a sprinkle of chopped fresh basil or chives, and a light drizzle of olive oil. Serve immediately.
# Expert Tips:
01 -
- No cooking required beyond five minutes so your kitchen stays cool on the hottest days of the year.
- The natural sweetness of raw corn creates a creamy texture without any dairy at all.
02 -
- Cold soups taste significantly less salty than warm ones so always overseason slightly before chilling and readjust after.
- Straining transforms this from a good soup into something restaurant worthy and is worth the extra two minutes.
03 -
- Run the blender a full minute longer than you think necessary because perfectly smooth texture is what makes this feel luxurious.
- Chill your serving bowls in the freezer for fifteen minutes before ladling so the soup stays cold from first bite to last.