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Best Easy Refreshing Summer Sweet Corn Gazpacho

refreshing summer sweet corn gazpacho - featured image
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This no-cook sweet corn gazpacho is creamy without cream, sweet without sugar, and incredibly refreshing on hot summer days. Made with fresh corn, ripe tomatoes, cucumber, and a hint of jalapeño, it’s a vibrant, healthy soup that comes together in minutes.

Ingredients

Scale
  • 4 large ears fresh sweet corn (about 3 cups kernels)
  • 1 pound ripe tomatoes (about 3 medium), roughly chopped
  • 1 medium English cucumber, roughly chopped
  • 1 medium red bell pepper, roughly chopped
  • 1/4 cup red onion, roughly chopped
  • 1 small jalapeño, seeds removed, roughly chopped
  • 1 small garlic clove
  • 3 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup cold water, plus more as needed
  • For garnish: fresh basil or cilantro, extra corn kernels, diced cucumber and tomato, avocado slices, crumbled cotija cheese or feta, toasted pepitas or tortilla strips (optional)

Instructions

  1. Shuck the corn and remove all silk. Stand each ear upright on a cutting board and cut the kernels off the cob. You should get about 3 cups of kernels. Reserve 1/2 cup for garnish.
  2. Roughly chop the tomatoes, cucumber, red bell pepper, and red onion into chunks. Remove seeds from jalapeño and roughly chop. Peel the garlic clove.
  3. Add the chopped tomatoes, cucumber, red bell pepper, red onion, jalapeño, garlic, lime juice, olive oil, sherry vinegar, 1/2 cup cold water, 2 1/2 cups corn kernels, 1 teaspoon salt, and 1/2 teaspoon black pepper to a blender.
  4. Blend on low speed, gradually increasing to high, for 60 to 90 seconds until completely smooth and velvety. If needed, add another 1/4 cup cold water to help blending.
  5. Taste and adjust seasoning with more salt, lime juice, or vinegar as needed.
  6. Pour the blended soup into a large bowl or pitcher. Stir in the reserved 1/2 cup corn kernels.
  7. Cover and refrigerate for at least 2 hours, preferably 4 hours, until thoroughly chilled.
  8. While soup chills, prepare garnishes: chop fresh herbs, dice extra cucumber and tomato, slice avocado, and set out other toppings.
  9. Stir the soup before serving. Ladle into chilled bowls or glasses. Drizzle with olive oil, add garnishes, and sprinkle with flaky sea salt. Serve cold.

Notes

For best flavor, use peak-season sweet corn and ripe tomatoes. The soup improves after 4-24 hours in the fridge. To make it thicker, use less water or add a piece of stale bread. To thin, add more cold water. For a smoky twist, grill the corn and bell pepper before blending. For a creamy avocado version, add half an avocado to the blender.

Nutrition

Keywords: sweet corn gazpacho, cold soup, no-cook soup, summer soup, vegan gazpacho, gluten-free gazpacho, refreshing summer soup

Find it online: https://chloeplate.com/best-easy-refreshing-summer-sweet-corn-gazpacho/