If summer had a flavor, it would be this Summer Sweet Corn Gazpacho Recipe—chilled, velvety, and impossibly fresh! Sweet corn blends with crisp veggies, a touch of jalapeño, and a drizzle of basil oil, creating a vibrant soup that’s sunshine in a bowl. Trust me, you’ll want to make this on repeat for every warm day ahead.
Why You’ll Love This Recipe
- Sweet Summer Flavor: Each spoonful bursts with fresh sweet corn and ripe vegetables—nothing but sunshine in a bowl!
- No Cook Required: Keep your kitchen cool—just chop, blend, chill, and you’re set for a refreshing meal.
- Make-Ahead Friendly: The flavors only get better as they mingle in the fridge, so it’s perfect for prepping in advance for parties or lazy days.
- Customizable & Crowd-Pleasing: Whether you love it zesty, creamy, or topped with all the fancy garnishes, this gazpacho adapts to every palate and occasion.
Ingredients You’ll Need
This Summer Sweet Corn Gazpacho Recipe lets each ingredient shine—no fuss or fancy tricks, just the brightest flavors of summer. Every veggie and seasoning adds depth, creaminess, or a pop of color. Here’s what you’ll need and why it matters:
- Fresh sweet corn (4 ears): The star of the show! Adds natural sweetness and a creamy texture—you’ll use both the kernels and the juice for maximum flavor.
- Cucumber (peeled and deseeded): For a crisp, hydrating base that keeps the soup cool and mellow without turning it green.
- Yellow bell pepper: Brings a subtle sweetness and bright color, perfectly matching those sunny corn kernels.
- Yellow cherry tomatoes (or 1 large yellow tomato): Adds juicy acidity and golden hue—use what’s ripe for the best summery punch.
- Small shallot: Lends a gentle, sophisticated bite that’s less harsh than onion.
- Garlic (2 cloves): Just enough to add depth and complexity without overpowering the sweet corn.
- Jalapeño (optional): For a gentle undercurrent of heat; deseed it for mildness or leave some seeds in if you like spice.
- Extra virgin olive oil: Rounds out the blend with luscious mouthfeel and richness. High-quality oil makes a real difference here.
- Lemon juice: Adds brightness and zing to wake up all those sunny flavors.
- Sherry vinegar: A classic gazpacho touch; its nutty tang balances out the natural sweetness in the soup.
- Kosher salt: Essential for drawing out all the vibrant flavors—don’t skimp!
- For garnish: basil oil, fresh corn, heirloom cherry tomatoes, fresh basil, flaky sea salt (all optional but highly recommended for a restaurant-worthy finish).
Variations
One of the joys of this Summer Sweet Corn Gazpacho Recipe is how easily it adapts to your kitchen and cravings. Feel free to get creative—here are just a few delicious ways to make it your own:
- Spicy Kick: Swap in serrano or poblano for the jalapeño, or add a pinch of cayenne for bolder heat.
- Herb Swap: Blend in cilantro or mint for an herby twist that instantly transforms the flavor profile.
- Creamy Upgrade: Add half an avocado before blending for a richer, ultra-silky texture.
- Tomato Swap: Red cherry tomatoes work just as well for a pop of tang and a slightly rosier hue.
- Dairy-Free Dream: Skip the garnishes with cheese or yogurt; this recipe is naturally vegan when you do!
How to Make Summer Sweet Corn Gazpacho Recipe
Step 1: Prep Your Veggies and Corn
Start by removing the husks and silks from your sweet corn. Slice the kernels off each cob, then be sure to use the back of your knife to scrape every last bit of juicy corn pulp into a bowl—this adds a luxurious, creamy texture to your gazpacho. Peel and deseed your cucumber and jalapeño (if you want it mild), and prep the bell pepper by removing its seeds and membrane. Give your shallot and garlic a quick peel, and halve the cherry tomatoes if you like. Reserve a handful of corn kernels and a few tomatoes for garnish if you’re feeling fancy!
Step 2: Blend Until Silky Smooth
Add the corn, cucumber, bell pepper, tomatoes, shallot, garlic, and jalapeño to your blender. Pour in the extra virgin olive oil, lemon juice, sherry vinegar, and salt. Blend on high until everything is completely smooth and the color is vibrant and golden. If the gazpacho seems a bit thick, drizzle in a bit more olive oil or a splash of cold water until you reach your desired consistency. Give it a taste and adjust for salt, brightness, or heat—this is your time to tweak the flavors just the way you like them!
Step 3: Chill and Garnish
For the absolute best flavor, transfer your gazpacho to a container, cover, and let it chill in the fridge for at least two hours. When you’re ready to serve, stir well and pour into bowls or glasses. Top with the reserved corn kernels, sliced heirloom cherry tomatoes, a drizzle of basil oil, fresh basil leaves, and a sprinkle of flaky sea salt. Every garnish brings just a little more summer magic to your gazpacho!
Pro Tips for Making Summer Sweet Corn Gazpacho Recipe
- Corn Juice Magic: After cutting the kernels, use the back of your knife to scrape down the cob—this milky juice is the secret to extra creaminess!
- Golden Blend: For a gorgeously yellow soup, use yellow tomatoes and yellow pepper—no green bits from cukes or skins to muddy the hue.
- Chill for Flavor: Allowing the gazpacho to rest in the fridge for a couple hours deepens each note and gives you that irresistible “second-day” taste right away.
- Reserve Garnish: Save a spoonful of corn and a few pretty tomatoes before blending for toppings that make your bowl look like a summer garden.
How to Serve Summer Sweet Corn Gazpacho Recipe
Garnishes
Garnishes are where this gazpacho shines! Pile on extra fresh corn kernels, juicy heirloom cherry tomatoes, a swirl of basil oil, fresh basil leaves, and a generous pinch of flaky sea salt. Each bite becomes a celebration of color, texture, and flavor—almost too pretty to eat (but trust me, you’ll want every spoonful).
Side Dishes
This bright soup plays beautifully alongside crusty grilled bread rubbed with a little garlic, a tangy goat cheese crostini, or even a light salad loaded with ripe summer vegetables. Serve as a refreshing starter for a backyard barbecue, or as a vibrant light lunch paired with a glass of chilled rosé.
Creative Ways to Present
For a festive vibe, pour the gazpacho into shot glasses or mini mason jars for party-ready “sips” at your next gathering. Or, for a sit-down meal, serve in shallow bowls with all the garnishes artfully arranged—let your guests give it a big stir and enjoy the burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
This Summer Sweet Corn Gazpacho Recipe keeps like a dream! Store any leftovers in an airtight container in the refrigerator for up to three days—just give it a gentle stir before serving, as a bit of separation is totally normal.
Freezing
You can freeze the gazpacho in individual airtight containers for up to two months if needed. Defrost overnight in the fridge, then give it a good blend or vigorous whisk to regain its silky texture before serving.
Reheating
Since this dish is meant to be enjoyed cold, there’s no reheating necessary! If you’d prefer it closer to room temperature for serving, just let it sit out for 10–15 minutes before enjoying. Avoid microwaving—it’ll change the beautiful fresh flavor.
FAQs
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Can I make this Summer Sweet Corn Gazpacho Recipe ahead of time?
Absolutely! In fact, this gazpacho tastes even better after chilling for a couple of hours—the flavors meld and intensify as it sits. You can make it up to two days in advance and store it covered in the refrigerator until ready to serve.
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Can I use frozen corn instead of fresh?
Yes, you can substitute frozen sweet corn if fresh isn’t available! Thaw completely and pat dry before adding. The flavor will still be delicious, but fresh summer corn will always give the best, sweetest result.
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What can I use instead of sherry vinegar?
If you don’t have sherry vinegar, try white wine vinegar, champagne vinegar, or a splash of apple cider vinegar for a similar tang. Start with a bit less and adjust to taste since each vinegar brings its own personality to the soup.
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Is this Summer Sweet Corn Gazpacho Recipe vegan and gluten-free?
Yes! This chilled soup is naturally vegan and gluten-free as written. Just be mindful with your garnishes if you’re serving to guests with specific allergies or dietary needs.
Final Thoughts
I hope you’ll treat yourself to a bowl of sunshine with this Summer Sweet Corn Gazpacho Recipe. It’s everything you love about summer—fresh, fun, impossibly easy, and always a crowd-pleaser. Let your farmers market haul shine, embrace the golden hues, and savor every refreshing spoonful. Enjoy!
Print
Summer Sweet Corn Gazpacho Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Description
A refreshing and vibrant sweet corn gazpacho, perfect for summer days. This chilled soup is bursting with the flavors of fresh sweet corn, cucumber, and bell pepper, finished with a drizzle of basil oil and flaky sea salt.
Ingredients
Gazpacho
- 4 ears sweet corn
- 1 small cucumber, peeled and deseeded
- 1 yellow bell pepper
- 1 cup yellow cherry tomatoes or 1 large yellow tomato
- 1 small shallot
- 2 cloves garlic
- 1 small jalapeno, optional
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
Top With
- basil oil, optional
- fresh sweet corn, optional
- heirloom cherry tomatoes, sliced
- fresh basil
- flaky sea salt
Instructions
- Slice the Corn: Slice the corn kernels off the cob. Scrape any remaining pulp into a bowl for added creaminess. Reserve some kernels for garnish if desired.
- Prep Veggies: Peel and de-seed the cucumber, shallot, garlic, yellow bell pepper, and jalapeno.
- Blend: In a blender, combine all vegetables with olive oil, lemon juice, sherry vinegar, and salt. Blend until smooth.
- Adjust Consistency: If too thick, add more olive oil or water for desired thickness.
- Season: Taste and adjust seasonings as needed.
- Chill: Refrigerate for at least 2 hours to enhance flavors.
- Garnish: Serve chilled, garnished with reserved corn, cherry tomatoes, basil, basil oil, and sea salt.
Notes
- This gazpacho can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
