Description
This refreshing Summer Sweet Corn Gazpacho is a vibrant, no-cook soup bursting with seasonal sweetness and bright flavors. It’s perfect for a light summer lunch or an elegant appetizer, offering a creamy texture without any dairy.
Ingredients
- 3–4 cups fresh sweet corn kernels (from 4–6 cobs)
- 3 ripe medium tomatoes, roughly chopped
- 1 English cucumber, peeled (reserve 1/4 for dicing)
- 1 red bell pepper, cored and seeded (reserve 1/4 for dicing)
- 1/4 small red onion, roughly chopped
- 1/2 small jalapeño, deseeded (or more, to taste)
- 1/4 cup fresh lime juice (from 1–2 limes)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh cilantro or basil, chopped (plus more for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- 1. Prepare Vegetables: Shuck corn and cut kernels off cobs. Roughly chop tomatoes, most of the cucumber, most of the bell pepper, red onion, and jalapeño. Finely dice remaining cucumber and bell pepper for garnish.
- 2. Blend Base: In a high-speed blender, combine most of the corn kernels, roughly chopped tomatoes, cucumber, bell pepper, red onion, jalapeño, lime juice, olive oil, salt, and pepper. Blend until very smooth and creamy, about 2-3 minutes. If too thick, add a tablespoon of cold water.
- 3. Add Texture: Pour the blended soup into a large bowl. Stir in the finely diced reserved corn kernels, cucumber, bell pepper, and fresh chopped cilantro or basil.
- 4. Chill Thoroughly: Cover the gazpacho and refrigerate for at least 2-4 hours, or ideally overnight, allowing the flavors to meld and the soup to chill completely.
- 5. Serve: Taste and adjust seasoning if necessary. Ladle chilled gazpacho into bowls. Garnish with additional fresh herbs, a drizzle of olive oil, avocado slices, or croutons, if desired.
- Prep Time: 15 mins
- Cook Time: 0 mins