Summer Sweet Corn Gazpacho (Printable)
Refreshing chilled soup highlighting sweet summer corn, fresh vegetables, and bright citrus notes.
# 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 extra-virgin olive oil
# How-To Steps:
01 - Measure and set aside 1/2 cup of corn kernels for garnishing later.
02 - Combine the remaining corn kernels, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice and vinegar in a blender. Blend on high until completely 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 an ultra-smooth consistency, or skip this step for a more rustic, textured finish.
05 - Transfer the soup to a large bowl or pitcher, cover tightly and refrigerate for at least 2 hours to chill thoroughly and allow the flavors to meld.
06 - Ladle the chilled soup into individual bowls. Top with the reserved corn kernels, a sprinkle of chopped basil or chives, and a light drizzle of olive oil.
# Expert Tips:
01 -
- Zero cooking required on days when the heat index makes you want to live inside the refrigerator.
- The natural sweetness of raw corn pairs with lime and sherry vinegar in a way that surprises everyone who tries it.
02 -
- Under chilled soup tastes flat and dull, so give it the full two hours or you will wonder what went wrong.
- A pinch of cayenne transforms the whole bowl from pleasant to addictive, and I learned that by accident when the wrong jar lid came off.
03 -
- Cut the corn off the cob over a deep bowl using a small sharp knife, holding the cob upright so kernels fall cleanly inside.
- The soup tastes best on day two, so if you are making it for guests, prepare it the night before and relax.