Description

This Summer Sweet Corn Gazpacho is a vibrant, refreshing cold soup featuring sweet corn, cucumber, yellow bell pepper, and tomatoes blended to silky perfection. Enhanced with garlic, shallots, jalapeno, and brightened with lemon juice and sherry vinegar, it’s a perfect chilled dish for warm days, garnished with fresh basil, corn kernels, and cherry tomatoes for added texture and flavor.

Ingredients

Scale

Vegetables

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)

Seasonings and Oils

⅓ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons sherry vinegar
2 teaspoons kosher salt

Garnishes (Optional)

Basil oil
Fresh sweet corn kernels (reserved from above)
Heirloom cherry tomatoes, sliced
Fresh basil leaves
Flaky sea salt

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Instructions

Prep the Vegetables: Slice the kernels off the corn cobs and use the back of a knife to scrape any remaining pulp into a mixing bowl for extra creaminess. Reserve about ¼ cup of kernels for garnish if desired. Peel and deseed the cucumber, peel the shallot and garlic, and deseed the bell pepper and jalapeno (if using).
Blend the Gazpacho: Add the corn kernels and pulp, cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt into a blender. Blend until completely smooth. If the soup is too thick, add additional olive oil or a tablespoon or two of water to reach your preferred consistency. Taste the mixture and adjust salt or lemon juice as needed.
Chill: Transfer the blended gazpacho into a container, cover it, and refrigerate for at least 2 hours. This chilling allows the flavors to meld and the soup to become refreshingly cold.
Garnish and Serve: Stir the gazpacho before serving. Ladle into bowls and garnish with the reserved corn kernels, sliced heirloom cherry tomatoes, fresh basil leaves, a drizzle of basil oil if using, and a sprinkle of flaky sea salt. Serve chilled and enjoy.

Notes

Reserving some corn kernels for garnish adds a delightful texture contrast to the smooth gazpacho.
If you prefer less heat, omit the jalapeno or use less according to your taste.
Basil oil is optional but adds a lovely aromatic finish to the dish.
This gazpacho is best served well chilled to maximize its refreshing qualities.