Summer Sweet Corn Gazpacho (Printable)

Chilled sweet corn gazpacho with crisp vegetables and citrus, perfect for summer.

# What You'll Need:

→ Vegetables & Base

01 - 3 cups fresh sweet corn kernels (from about 4 ears), divided
02 - 1 cup diced English cucumber, peeled and seeded
03 - 1 cup diced yellow bell pepper
04 - 1 cup diced ripe tomatoes
05 - 1 small shallot, finely chopped
06 - 1 clove garlic, minced

→ Liquid & Seasoning

07 - 2 cups vegetable broth, chilled
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp sea salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/4 tsp ground cumin

→ Garnish

13 - 1/4 cup sweet corn kernels (reserved)
14 - 2 tbsp finely chopped fresh chives or cilantro
15 - 1/2 small avocado, diced (optional)
16 - Extra drizzle of olive oil

# How-To Steps:

01 - Bring a pot of water to a rolling boil. Add 2 cups of the corn kernels and blanch for 2 minutes. Drain immediately and transfer to an ice bath to halt cooking. Drain again and set aside. Reserve the remaining 1 cup of uncooked corn kernels for garnish and added texture.
02 - In a blender, combine the blanched corn, diced cucumber, yellow bell pepper, tomatoes, shallot, garlic, chilled vegetable broth, olive oil, lime juice, sea salt, black pepper, and ground cumin. Blend on high until completely smooth and velvety.
03 - Taste the blended soup and adjust salt, pepper, or lime juice as needed. For a silkier, more refined texture, pass the soup through a fine-mesh sieve, pressing with a spatula to extract all liquid. Discard the solids.
04 - Transfer the gazpacho to a covered container and refrigerate for at least 1 hour before serving. This resting period allows the flavors to meld and intensify.
05 - Ladle the chilled gazpacho into individual bowls. Top each serving with the reserved uncooked corn kernels, a sprinkle of chopped chives or cilantro, diced avocado if desired, and a finishing drizzle of extra-virgin olive oil.

# Expert Advice:

01 -
  • The natural sugars in raw corn make this soup taste bright and almost fruity without a drop of cream.
  • Everything goes straight into a blender, so there is barely any cooking and zero stove babysitting on a sweltering day.
  • It holds beautifully in the fridge for a day or two, meaning tomorrow you get an instant lunch that tastes even better.
02 -
  • Skip the blanching step and you will end up with a starchy, raw tasting soup that no amount of seasoning can fix.
  • Chilling is where the real magic happens, so give it the full hour and you will taste the difference.
03 -
  • Use the back of your knife to scrape every bit of corn milk from the cobs because that liquid is pure sweetness for your soup.
  • Chill your serving bowls in the freezer for ten minutes before ladling so the gazpacho stays cold from first bite to last.

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