Description
A silky, chilled Summer Sweet Corn Gazpacho made with yellow vegetables and no dairy. Bursting with sweet corn flavor, it’s a light and refreshing dish perfect for hot days.
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
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
Instructions
- Cut corn kernels from cobs and scrape cobs to collect pulp. Reserve about ¼ cup of kernels for garnish.
- Prepare all vegetables: peel and deseed cucumber, bell pepper, shallot, garlic, and jalapeño (if using).
- Add all prepared vegetables, corn, olive oil, lemon juice, vinegar, and salt to a blender. Blend until completely smooth.
- If the soup is too thick, thin it with a bit more olive oil or water. Taste and adjust seasoning.
- Chill in the refrigerator for at least 2 hours to allow flavors to meld.
- Serve in bowls topped with reserved corn, tomato slices, herbs, a swirl of oil, and a sprinkle of flaky salt.
Notes
- White balsamic or champagne vinegar can replace sherry vinegar.
- Use only yellow vegetables to maintain golden color.
- Leave jalapeño seeds for added heat or add chili flakes.
- Add herbs like chives, tarragon, or a squeeze of lime juice for variation.
- Store in fridge for up to 3 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
