Summer Sweet Corn Gazpacho (Printable Version)
Refreshing chilled corn soup with fresh vegetables, basil, and citrus. Perfect summer starter for warm days.
# What You Need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels (about 4 ears), divided use
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 - Extra-virgin olive oil, for drizzling
# How To Make:
01 - Measure out 1/2 cup of corn kernels and set aside for finishing the soup.
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 the soup and adjust the seasoning as needed.
04 - For a silky, refined texture, pass the soup through a fine mesh sieve, pressing with a spatula to extract all liquid. Skip this step for a rustic, heartier consistency.
05 - Transfer the gazpacho 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 scattering of chopped basil or chives, and a light drizzle of extra-virgin olive oil.
# Expert Advice:
01 -
- No cooking required, which means your kitchen stays cool and you stay happy on the hottest days of summer.
- The natural sweetness of fresh corn paired with lime and sherry vinegar creates a balance that surprises people who think they dont like cold soup.
02 -
- Under seasoned cold soup is the most common mistake, so always taste again right before serving because the fridge mutes flavors dramatically.
- Straining is the single step that divides this soup between casual weeknight fare and something worthy of a dinner party.
03 -
- Chill your serving bowls in the freezer for fifteen minutes before ladling the soup because a cold bowl keeps the gazpacho at its best from first spoonful to last.
- Blend a handful of ice cubes into the soup if you forgot to chill it ahead of time, which dilutes the flavor slightly but saves dinner on short notice.