Summer Sweet Corn Gazpacho (Printable)
Chilled Spanish-inspired soup with fresh sweet corn, crisp vegetables and bright citrus notes 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 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground cumin
→ Garnish
13 - 1/4 cup sweet corn kernels (reserved)
14 - 2 tablespoons 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 saucepan of water to a rolling boil. Add 2 cups of 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 texture.
02 - 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 in a blender. Blend on high until completely smooth and silky.
03 - Taste the blended soup and adjust salt, pepper, or lime juice as needed. For a refined, velvety consistency, pass the mixture through a fine-mesh sieve, discarding any solids.
04 - Transfer the gazpacho to a covered container and refrigerate for at least 1 hour to allow the flavors to meld and develop.
05 - Ladle the chilled gazpacho into individual bowls. Top each serving with the reserved raw corn kernels, a sprinkle of fresh chives or cilantro, diced avocado if desired, and a finishing drizzle of extra-virgin olive oil.
# Expert Advice:
01 -
- The sweetness of raw corn blended into a chilled soup is something most people never think to try, and it will completely change how you see summer cooking.
- It comes together in under 30 minutes with no oven required, which means your kitchen stays cool and you get to eat something that tastes like sunshine.
02 -
- Do not skip the chilling step because warm gazpacho tastes flat and one dimensional, and the magic happens when those flavors cold meld in the refrigerator.
- A pinch of smoked paprika on top changed my entire relationship with this soup, adding a whisper of campfire that makes people ask what your secret is.
03 -
- Cut the corn off the cobs over a deep bowl with a damp towel underneath to stop kernels from bouncing across your counter like tiny escape artists.
- Use the ripest, most fragrant tomatoes you can find because in a raw soup there is nowhere for mediocre produce to hide.