Summer Sweet Corn Gazpacho (Printable)
Refreshing chilled soup highlighting sweet summer corn with fresh vegetables and bright citrus notes.
# 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
# Steps:
01 - Measure out 1/2 cup of corn kernels and set aside for garnish.
02 - Combine the remaining corn, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice, and vinegar in a blender. Blend on high until completely 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 an ultra-smooth finish, or skip this step for a more rustic, textured consistency.
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 scattering of chopped basil or chives, and a light drizzle of olive oil.
# Expert Advice:
01 -
- This soup practically makes itself with zero cooking and a blender doing all the work.
- The sweetness of raw corn mixed with lime and sherry vinegar creates a flavor that tastes like summer in a bowl.
02 -
- Soup always tastes saltier after chilling, so under season slightly before it goes into the fridge.
- Blending too long can warm the soup from friction alone, so work in short bursts if your blender runs hot.
03 -
- The best corn for this recipe is picked the same day, sugar starts converting to starch the moment its harvested.
- Chill your serving bowls in the freezer for ten minutes before ladling, it keeps the soup colder longer.