Description
Discover our step-by-step Summer Sweet Corn Gazpacho recipe. Easy to make and bursting with the best flavor.
Ingredients
Scale
- 4 cups fresh sweet corn kernels (from about 4–5 ears)
- 3 ripe medium tomatoes, roughly chopped
- 1 English cucumber, roughly chopped
- 1 yellow or orange bell pepper, roughly chopped
- 1/4 red onion, roughly chopped
- 1 clove garlic, peeled
- 1/2 – 1 jalapeño, seeded and roughly chopped (adjust to taste)
- 1/4 cup fresh lime juice (from 2–3 limes)
- 1/4 cup extra virgin olive oil, plus more for garnish
- 1/2 cup fresh cilantro or basil, packed
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1. Prep Your Vegetables: Shuck corn and cut kernels off cobs. Roughly chop tomatoes, cucumber, bell pepper, red onion, and jalapeño. Peel garlic.
- 2. Blend the Base: In a high-speed blender, combine half of the corn, tomatoes, cucumber, bell pepper, red onion, garlic, jalapeño, lime juice, olive oil, and half of the fresh herbs. Add 1/2 tsp salt and 1/4 tsp pepper. Blend until completely smooth and creamy.
- 3. Combine & Blend Remaining Ingredients: Pour the blended mixture into a large bowl. Add the remaining corn, tomatoes, cucumber, bell pepper, red onion, garlic, jalapeño, and herbs to the blender. Add remaining 1/2 tsp salt and 1/4 tsp pepper. Blend until equally smooth. Combine both batches in the large bowl.
- 4. Adjust Consistency and Seasoning: Taste the gazpacho and adjust salt, pepper, and lime juice as needed. If too thick, add cold water 1-2 tablespoons at a time until desired consistency is reached.
- 5. Chill Thoroughly: Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, to allow flavors to meld and for the soup to become perfectly chilled.
- 6. Serve & Garnish: Ladle the cold gazpacho into bowls. Garnish with a drizzle of olive oil, extra corn kernels, finely diced cucumber, and fresh herbs (cilantro or basil). Serve immediately.
- Prep Time: 20 mins
- Cook Time: 0 mins