Description
This Summer Sweet Corn Gazpacho is a refreshingly creamy, vegan twist on the classic Spanish chilled soup. Featuring the fresh flavors of sweet corn, yellow tomatoes, bell pepper, and cucumber, it’s blended with a hint of jalapeno and finished with basil oil and flaky salt. It’s perfect for hot days and can be made ahead for easy entertaining.
Ingredients
Gazpacho
- 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
For Serving
- Basil oil (optional)
- Fresh sweet corn kernels (reserved from above, optional)
- Heirloom cherry tomatoes, sliced
- Fresh basil
- Flaky sea salt
Instructions
- Prep the Corn and Vegetables: Slice the corn kernels off the cob. Using the back of your knife, scrape each cob to release the remaining pulp into a bowl—this makes the gazpacho extra creamy. If you like, reserve about ¼ cup of corn kernels for garnish. Peel and de-seed the cucumber, and peel the shallot and garlic. De-seed the yellow bell pepper and jalapeno, if using.
- Blend the Soup: In a blender, combine the corn, cucumber, yellow bell pepper, cherry tomatoes (or large yellow tomato), shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt. Blend on high until the mixture is completely smooth. If the gazpacho feels too thick, blend in a little extra olive oil or a few tablespoons of water until you reach your preferred consistency.
- Season and Chill: Taste the gazpacho and adjust salt, vinegar, or lemon juice as desired. Cover and refrigerate for at least 2 hours to allow the flavors to develop fully.
- Garnish and Serve: Stir the gazpacho before serving, then ladle into bowls. Garnish with reserved corn kernels, sliced heirloom cherry tomatoes, fresh basil, a drizzle of basil oil, and a sprinkle of flaky sea salt.
Notes
- This sweet corn gazpacho can be stored in an airtight container in the fridge for up to 3 days.
- Chilling the soup is important for optimum flavor—don’t skip this step.
- If the soup separates after chilling, just give it a good stir before serving.
- You can adjust the consistency with a touch of water or more olive oil to your liking.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 177 kcal
- Sugar: 5 g
- Sodium: 792 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.01 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
