A chilled, vibrant soup that captures the sweetness of summer corn with a silky-smooth texture and refreshing tang. This no-cook gazpacho is my go-to on hot days when I want something light, nourishing, and full of flavor.

Summer Sweet Corn Gazpacho

Why I’ll Love This Recipe

I love how fresh and naturally sweet this corn gazpacho tastes. It’s incredibly creamy without any dairy, and the blend of yellow vegetables keeps the color sunny and golden. I can throw it together quickly, chill it, and enjoy a bowl of summer in under a few hours. It’s also versatile and makes an elegant starter or a simple lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
2 cloves garlic
1 small jalapeño (optional, for a kick)
⅓ cup extra‑virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar (or white balsamic/champagne vinegar)
2 teaspoons kosher salt
To finish: reserved corn kernels, sliced cherry tomatoes or yellow heirloom slices, fresh basil or microgreens, basil oil or extra olive oil, flaky sea salt

Directions

Cut the corn kernels from the cobs and scrape the cobs to collect the creamy pulp. Set aside about ¼ cup of the kernels for garnish.
Peel and deseed the cucumber, bell pepper, shallot, garlic, and jalapeño if using.
Add all the prepared vegetables, corn, olive oil, lemon juice, vinegar, and salt to a blender. Blend until completely smooth.
If it’s too thick, I add a bit more olive oil or a splash of water to thin it out. Then I taste and adjust the seasoning.
Chill the soup in the fridge for at least 2 hours to let the flavors come together.
When ready to serve, I pour it into bowls and top with the reserved corn, tomatoes, herbs, a swirl of oil, and a sprinkle of flaky salt.

Servings and timing

Servings: 6
Prep time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 15 minutes

Variations

I sometimes swap the vinegar for white balsamic or champagne vinegar depending on what I have.
For a more colorful twist, I’ve used red tomatoes or red bell peppers—though the soup turns a deeper color.
If I want it spicier, I leave the jalapeño seeds in or add a pinch of chili flakes.
I like adding a handful of fresh herbs like chives or tarragon, or even lime juice for a citrusy note.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days.
For longer storage, I freeze it in portions for up to 3 months.
Since it’s meant to be served cold, I just stir well after thawing and serve—no reheating needed.

FAQs

How long does sweet corn gazpacho last in the fridge?

It stays fresh for up to 3 days when stored in a sealed container.

Can I freeze sweet corn gazpacho?

Yes, I freeze it in airtight containers or even ice cube trays. It lasts for about 3 months and just needs to be thawed in the fridge overnight.

Why is only yellow produce used?

Using all yellow vegetables keeps the soup a beautiful golden color. Red veggies can make it look muddy.

What can I use instead of sherry vinegar?

White balsamic or champagne vinegar works perfectly as a substitute.

Do I need a blender?

Yes, a good blender is essential for that smooth, creamy texture. A food processor might work, but it won’t be quite as silky.

Conclusion

This summer sweet corn gazpacho is one of my favorite ways to enjoy seasonal produce. It’s colorful, full of flavor, and so easy to make. I love that it’s make-ahead friendly and perfect for entertaining or a solo lunch. Whether I serve it plain or with garnishes, it always feels fresh and satisfying.