Description
This Summer Sweet Corn Gazpacho is a refreshing, chilled soup perfect for hot days. Bursting with the natural sweetness of fresh corn and the vibrant flavors of yellow cherry tomatoes, cucumber, and bell pepper, it combines a smooth texture with a hint of tanginess from lemon and sherry vinegar. Garnished with fresh herbs and extra corn kernels, it’s a light, healthy, and visually appealing dish ideal as a starter or a 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
- 2 cloves garlic
- 1 small jalapeño (optional, for a kick)
- ⅓ cup extra‑virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons sherry vinegar (or white balsamic or champagne vinegar)
- 2 teaspoons kosher salt
To Finish / Garnish
- Reserved corn kernels (about ¼ cup)
- Sliced cherry tomatoes or yellow heirloom tomato slices
- Fresh basil or microgreens
- Basil oil or extra virgin olive oil
- Flaky sea salt
Instructions
- Cut and reserve corn kernels: Cut the corn kernels from the cobs carefully, making sure to also scrape the cobs to extract any remaining pulp. Set aside about ¼ cup of these kernels for garnish later.
- Prepare vegetables: Peel and deseed the cucumber and yellow bell pepper to ensure smoothness and a milder flavor. Peel the shallot and garlic cloves. If using jalapeño, remove seeds and membranes to control the heat before adding.
- Blend ingredients: Add all the prepared vegetables, corn kernels (except those reserved), extra virgin olive oil, fresh lemon juice, sherry vinegar, and kosher salt into a blender. Blend thoroughly until the soup is completely smooth and creamy.
- Adjust consistency and seasoning: Check the thickness of the soup; if it is too thick for your liking, thin it out with additional olive oil or a splash of water. Taste and adjust the seasoning by adding more salt, lemon juice, or vinegar as desired.
- Chill the soup: Transfer the gazpacho to the refrigerator, chilling it for at least 2 hours. This resting time allows the flavors to meld and intensify, serving to enhance the taste experience.
- Serve with garnishes: Pour the chilled gazpacho into bowls and top with the reserved corn kernels, slices of cherry tomatoes or heirloom tomatoes, fresh basil leaves or microgreens, a drizzle of basil oil or extra olive oil, and a sprinkle of flaky sea salt for texture and flavor contrast.
Notes
- For a spicier version, include the jalapeño with seeds.
- Use yellow tomatoes for their natural sweetness and color, but red tomatoes can substitute if necessary.
- Ensure to peel and deseed cucumber and bell pepper to avoid bitterness and excess moisture.
- This gazpacho can be prepared a day ahead and stored in the fridge; flavors improve with time.
- For a vegan version, make sure to use oil-based garnishes without any animal products.
- Adjust vinegar type according to your taste preference; sherry vinegar gives a richer taste while Champagne vinegar offers a lighter acidity.
