Description

This Summer Sweet Corn Gazpacho is a refreshing, vibrant cold soup that highlights the natural sweetness of fresh corn combined with crisp cucumber, colorful bell pepper, and a hint of spicy jalapeno. Perfect for hot weather, it blends fresh vegetables with olive oil, lemon juice, and sherry vinegar to create a creamy yet light summer dish that is easy to prepare and served chilled.

Ingredients

Scale

Vegetables

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, peeled
2 cloves garlic, peeled
1 small jalapeno, deseeded (optional)

Liquids & Oils

⅓ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons sherry vinegar

Seasonings & Garnishes

2 teaspoons kosher salt
Basil oil (optional)
Fresh sweet corn kernels (reserved from above)
Heirloom cherry tomatoes, sliced
Fresh basil leaves
Flaky sea salt

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Instructions

Prepare the vegetables: Slice the kernels off the corn cobs and use the back of your knife to scrape out any remaining pulp for extra creaminess. Reserve about ¼ cup of kernels for garnish. Peel and deseed the cucumber, peel the shallot and garlic, and deseed the bell pepper and jalapeno if using.
Blend the ingredients: Add the corn kernels and pulp, cucumber, bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and kosher salt into a blender. Blend until completely smooth. If the soup is too thick, add extra olive oil or a tablespoon or two of water to reach the desired consistency. Taste and adjust seasoning as necessary.
Chill the gazpacho: Pour the blended soup into a container, cover, and refrigerate for at least 2 hours. This allows the flavors to meld beautifully and the soup to become perfectly refreshing.
Serve: Stir the chilled gazpacho, ladle into bowls, and top with reserved corn kernels, sliced cherry tomatoes, fresh basil leaves, a drizzle of basil oil if using, and a sprinkle of flaky sea salt. Serve cold and enjoy.

Notes

This gazpacho is best served chilled and can be stored in the refrigerator for up to 2 days.
Adjust the jalapeno quantity based on your spice preference or omit for a milder soup.
For a smoother texture, strain the soup after blending before chilling.
Basil oil is optional but adds a fragrant and flavorful finish.
You can substitute sherry vinegar with white wine vinegar or apple cider vinegar if preferred.