Description

This Summer Sweet Corn Gazpacho is a refreshing and creamy cold soup perfect for warm days. Made with fresh sweet corn, cucumber, bell pepper, tomatoes, and a hint of jalapeno for a subtle kick, it is blended until smooth and chilled to develop vibrant flavors. Garnished with fresh basil, heirloom cherry tomatoes, and a drizzle of basil oil, this dish is a light, flavorful summer treat that can be served as a starter or light meal.

Ingredients

Scale

Main Ingredients

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)
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 your knife to scrape any remaining pulp into a bowl for extra creaminess. Reserve about ¼ cup of kernels for garnishing 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 (including the scraped pulp), cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt to a blender. Blend until completely smooth. Adjust the texture by adding extra olive oil or a tablespoon or two of water if too thick. Taste and adjust seasoning as needed.
Chill: Pour the blended gazpacho into a covered container and refrigerate for at least 2 hours. Chilling allows the flavors to meld and the soup to become perfectly refreshing.
Garnish and Serve: Stir the gazpacho before serving. Ladle into bowls and top with reserved sweet corn kernels, sliced cherry tomatoes, fresh basil leaves, a drizzle of basil oil if using, and a sprinkle of flaky sea salt. Serve chilled and enjoy.

Notes

Chilling the gazpacho for at least 2 hours is crucial for flavor development and a refreshing temperature.
Reserving some corn kernels for garnish adds a nice textural contrast.
The jalapeno is optional—remove seeds for less heat or omit entirely if you prefer a milder soup.
If the gazpacho is too thick, extra olive oil or water can be added to adjust consistency.
Basil oil adds a fragrant finishing touch but can be left out if unavailable.