Description
This Summer Sweet Corn Gazpacho is a refreshing, vibrant cold soup that perfectly captures the flavors of summer. Made with fresh sweet corn, crisp cucumber, yellow bell pepper, and cherry tomatoes, blended with garlic, shallot, jalapeño, and a bright mix of lemon juice and sherry vinegar, it’s an ideal light and healthy dish to cool off on warm days. Garnished with reserved corn kernels, heirloom tomatoes, fresh herbs, and a drizzle of basil oil, this gazpacho is both visually appealing and delicious.
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
- 2 cloves garlic
- 1 small jalapeño (optional, for a kick)
Dressings and Seasonings
- ⅓ cup extra‑virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons sherry vinegar (or white balsamic/champagne vinegar)
- 2 teaspoons kosher salt
To Finish
- Reserved corn kernels (about ¼ cup)
- Sliced cherry tomatoes or yellow heirloom tomato slices
- Fresh basil or microgreens
- Basil oil or extra olive oil
- Flaky sea salt
Instructions
- Cut and Reserve Corn Kernels: Remove kernels from the corn cobs using a sharp knife, then scrape the cobs to collect any remaining pulp and juices. Set aside about ¼ cup of these kernels to use as garnish later.
- Prepare the Vegetables: Peel and deseed the cucumber, yellow bell pepper, shallot, garlic cloves, and jalapeño if using. This ensures a smooth texture and balanced flavor in the soup.
- Blend Ingredients: In a blender, combine all prepared vegetables along with the corn kernels, extra virgin olive oil, fresh lemon juice, sherry vinegar, and kosher salt. Blend the mixture thoroughly until it becomes completely smooth.
- Adjust Consistency and Seasoning: If the gazpacho is too thick, add a little extra olive oil or water to thin it out. Taste and adjust the seasoning with additional salt or lemon juice as needed for the perfect balance.
- Chill the Soup: Transfer the blended soup into a bowl or pitcher and refrigerate for at least 2 hours. This chilling time allows the flavors to meld and intensify, resulting in a deliciously refreshing gazpacho.
- Serve and Garnish: Ladle the chilled gazpacho into bowls and garnish with the reserved corn kernels, tomato slices, fresh basil or microgreens, a drizzle of basil oil or olive oil, and a sprinkle of flaky sea salt for texture and flavor contrast.
Notes
- The jalapeño is optional and can be omitted or reduced for milder flavor.
- If fresh yellow cherry tomatoes are unavailable, a large yellow tomato can be used instead.
- Adjust the thickness with olive oil or cold water to suit your preference.
- This gazpacho improves in flavor if prepared a few hours ahead, making it perfect for entertaining.
- For a vegan and vegetarian-friendly option, ensure all oils and garnishes are plant-based.
