Summer Sweet Corn Gazpacho (Printable)
Refreshing chilled corn soup with fresh vegetables, basil, and bright citrus notes for warm summer days.
# What You Need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels (about 4 ears; divided)
02 - 1 medium cucumber, peeled, seeded, and chopped
03 - 1 yellow bell pepper, chopped
04 - 2 ripe tomatoes, chopped
05 - 2 scallions, trimmed and sliced
→ Aromatics & Herbs
06 - 1 small garlic clove, minced
07 - 1/4 cup fresh basil leaves
→ Liquids & Seasonings
08 - 1 1/2 cups cold vegetable broth
09 - 2 tablespoons extra-virgin olive oil
10 - Juice of 1 lime
11 - 1 tablespoon sherry vinegar or white wine vinegar
12 - 1/2 teaspoon sea salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
14 - Reserved corn kernels
15 - Chopped fresh basil or chives
16 - Drizzle of olive oil
# How To Make It:
01 - Set aside 1/2 cup of corn kernels to use as a garnish later.
02 - Combine the remaining corn, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice, and vinegar in a blender. Blend on high until smooth and creamy.
03 - Add sea salt and freshly ground black pepper. Taste and adjust the seasoning as desired.
04 - Pass the soup through a fine mesh sieve for a silky-smooth finish, or leave unstrained for a rustic, hearty texture.
05 - Transfer the soup to a large bowl or pitcher, cover tightly, and refrigerate for at least 2 hours to chill and allow the flavors to meld.
06 - Ladle the chilled gazpacho into individual bowls. Top with the reserved corn kernels, a sprinkle of chopped basil or chives, and a light drizzle of olive oil.
# Expert Advice:
01 -
- No cooking required beyond five minutes on the stove, so your kitchen stays cool when it is ninety degrees outside.
- The natural starch in corn makes this soup creamy without a drop of cream or dairy.
02 -
- Blending heats the soup slightly if you run the blender a long time, so tasting before chilling can fool you into thinking it is seasoned enough when the cold will dull everything.
- Straining removes beautiful corn fiber and nutrients, so I usually skip it unless I am serving this at a dinner party where smoothness matters.
03 -
- Run your knife down the cob over a bowl to catch every bit of milky starch, then scrape the cob with the back of the blade to get every last bit of flavor.
- Use the coldest broth you can manage because starting cold means less fridge time before you can eat.