Summer Sweet Corn Gazpacho (Print Page)
Chilled gazpacho with fresh sweet corn, crisp vegetables and bright citrus for warm summer days.
# What You Need:
→ Vegetables & Base
01 - 3 cups fresh sweet corn kernels (from about 4 ears), divided
02 - 1 cup diced English cucumber, peeled and seeded
03 - 1 cup diced yellow bell pepper
04 - 1 cup diced ripe tomatoes
05 - 1 small shallot, finely chopped
06 - 1 clove garlic, minced
→ Liquid & Seasoning
07 - 2 cups vegetable broth, chilled
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground cumin
→ Garnish
13 - 1/4 cup sweet corn kernels (reserved)
14 - 2 tablespoons finely chopped fresh chives or cilantro
15 - 1/2 small avocado, diced (optional)
16 - Extra drizzle of olive oil
# Directions:
01 - Bring a saucepan of water to a rolling boil. Add 2 cups of the corn kernels and blanch for 2 minutes. Drain immediately and transfer to an ice bath to halt cooking. Drain again and set aside. Reserve the remaining 1 cup of uncooked corn kernels for garnish and added texture.
02 - In a high-speed blender, combine the blanched corn, diced cucumber, yellow bell pepper, tomatoes, minced shallot, garlic, chilled vegetable broth, olive oil, lime juice, sea salt, black pepper, and ground cumin. Blend on high until completely smooth and silky.
03 - Taste the blended soup and adjust salt, pepper, or lime juice as needed. For a more refined, velvety consistency, pass the soup through a fine-mesh sieve, pressing with a spatula to extract all liquid. Discard the solids.
04 - Transfer the gazpacho to a sealed container and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the soup to reach the ideal serving temperature.
05 - Ladle the chilled gazpacho into individual bowls. Top with the reserved raw corn kernels, a sprinkle of chopped chives or cilantro, diced avocado if using, and a light drizzle of extra-virgin olive oil. Serve immediately.
# Expert Tips:
01 -
- Corn is naturally sweet right now and this soup lets it shine without masking a single kernel of flavor.
- No oven required, which means your kitchen stays cool and you stay sane.
02 -
- Do not skip the chilling step because warm gazpacho tastes flat and unbalanced no matter how well you seasoned it.
- Strain through a fine mesh sieve if the texture feels gritty, some corn is starchier than others and it makes a real difference.
03 -
- Run the back of a knife down each cob after cutting off the kernels to scrape the milky starch into the blender for extra body and sweetness.
- Chill your serving bowls in the freezer for ten minutes before ladling so the soup stays cold longer on the table.