Description
This Summer Sweet Corn Gazpacho is a refreshing, chilled soup perfect for warm weather. Featuring fresh sweet corn blended with cucumber, yellow bell pepper, tomatoes, shallot, garlic, and a hint of jalapeno, it is dressed with lemon juice, sherry vinegar, and extra virgin olive oil. Served cold and garnished with fresh corn kernels, heirloom tomatoes, basil, and flaky sea salt, this vibrant gazpacho is a light and flavorful dish to enjoy on hot summer days.
Ingredients
Scale
Main Ingredients
- 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)
For the Dressing
- â…“ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- 2 teaspoons kosher salt
For Garnish
- Basil oil (optional)
- Fresh sweet corn kernels (reserved from above)
- Heirloom cherry tomatoes, sliced
- Fresh basil leaves
- Flaky sea salt
Instructions
- Prep the Vegetables: Slice the kernels off the corn cobs and use the back of your knife to scrape any remaining pulp into a bowl for extra creaminess. Reserve about ¼ cup of kernels for garnishing. Peel and deseed the cucumber, peel the shallot and garlic, and deseed both the bell pepper and the jalapeno if using.
- Blend the Gazpacho: Add the corn (including pulp), cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt to a blender. Blend everything together until completely smooth. If the mixture is too thick, add a little extra olive oil or a tablespoon or two of water to achieve your preferred texture. Taste and adjust seasoning as needed.
- Chill: Pour the blended gazpacho into a container, cover, and chill in the refrigerator for at least 2 hours. This resting time allows the flavors to meld and ensures the soup is perfectly refreshing.
- Garnish and Serve: Stir the gazpacho before serving. Ladle into bowls and top with reserved corn kernels, sliced heirloom cherry tomatoes, fresh basil leaves, a drizzle of basil oil if desired, and a sprinkle of flaky sea salt. Serve chilled and enjoy!
Notes
- Removing the jalapeno seeds reduces the heat; keep seeds if you prefer more spice.
- Adjust the consistency by adding more olive oil or water during blending as needed.
- The gazpacho can be made a day ahead for enhanced flavor.
- Use fresh, ripe vegetables for the best taste.
- Basil oil is optional but adds a nice herbal aroma and flavor.
