Summer Sweet Corn Gazpacho

Nothing captures the ease of hot weather cooking like a big batch of summer sweet corn gazpacho chilling in your fridge. Sweet corn blends into a silk-smooth soup with yellow tomatoes and bell pepper for a vibrant sunshiny bowl. Cool yet deeply flavorful this soup is my reset button every August when corn arrives at the market and dinner needs to be easy.

I first made this gazpacho for a backyard lunch with friends on a steamy July afternoon. It instantly became a tradition the simple fresh flavors really impress without any fuss.

Ingredients

• Sweet corn: fresh makes this soup pop with juicy sweetness look for ears with tight green husks and silks that are slightly sticky not dried out.
• Yellow tomatoes: or yellow cherry tomatoes bring mellow flavor and a gorgeous golden color always pick tomatoes that feel heavy for their size.
• Yellow bell pepper: adds a gentle tang and bright color choose peppers without soft spots and with deep glossy skin.
• Cucumber: peeled and deseeded keeps the flavor perfectly clean pick firm cucumbers for best crunch.
• Shallot: brings subtle onion depth select dry shiny bulbs without sprouting.
• Garlic: gives warmth and mild spice use plump cloves for most aroma.
• Jalapeno: is optional for a bit of heat choose firm glossy peppers.
• Extra virgin olive oil: helps everything blend creamy and rich look for cold pressed and grassy in flavor.
• Lemon juice: lifts flavor with fresh acidity use freshly squeezed for brightness.
• Sherry vinegar: adds gentle tanginess and complexity aged sherry vinegar is ideal for depth.
• Kosher salt: seasons the soup and balances sweetness a flaky high quality brand is best.
• Basil oil, heirloom cherry tomatoes, basil, and flaky sea salt: are garnish ideas that layer in extra summer flavor and texture.

Instructions

Prep the Corn:

Slice kernels from each ear of corn using a sharp knife. Stand the cob in a large bowl to catch any flying pieces. Use the back of your knife to scrape down each cob collecting any juicy pulp into the bowl. This deepens the creaminess of the soup.

Prepare the Vegetables:

Peel and deseed the cucumber to keep your soup yellow and bright. Remove seeds and core from the yellow bell pepper and if using jalapeno. Peel the shallot and garlic.

Blend Everything:

Combine corn kernels and pulp cucumber yellow bell pepper yellow tomatoes shallot garlic jalapeno olive oil lemon juice sherry vinegar and kosher salt in a blender. Blend on high until completely smooth and creamy. Stop a few times to scrape down the sides as needed.

Adjust Texture:

If the soup feels too thick trickle in extra olive oil or a couple tablespoons of cold water and blend again until it pours easily but is still rich.

Season and Chill:

Taste and adjust salt or acid if needed. Chill the soup in the fridge for at least two hours so the flavors fully meld and the soup becomes extra refreshing.

Garnish and Serve:

Ladle into bowls or cups. Top with a spoonful of reserved corn kernels sliced heirloom cherry tomatoes fresh basil leaves a drizzle of basil oil and a pinch of flaky sea salt.

Sweet corn is my favorite ingredient here. Tasting that pure summer flavor always reminds me of picking ears with my dad at farmers markets in late July. This soup became our Sunday supper starter and always transports me right back to those sunlit afternoons.

Storage Tips

Store the gazpacho in a covered glass jar or container in the coldest part of your fridge. It tastes best the next day after chilling overnight and will keep its fresh flavor for about three days. Stir well before serving as it may naturally separate.

Ingredient Substitutions

If you cannot find yellow tomatoes use ripe red or orange tomatoes the soup will be just as delicious but with a deeper color. For a twist you can swap yellow bell pepper for orange or even roasted poblano for a smokier touch. No sherry vinegar Try a splash of white wine vinegar.

Serving Suggestions

This soup is perfectly refreshing on its own as a starter or light main course. For a full meal add a platter of crusty sourdough bread or serve alongside a plate of grilled shrimp or halloumi. Gazpacho also makes a bright shoot for party appetizers.

Cultural Notes

Gazpacho is a beloved cold Spanish soup traditionally made with tomatoes cucumbers and peppers. This sunny American version celebrates summer corn harvests especially in northern states where corn peaks mid to late summer. Try it with flavors from your own regional produce for a personal spin.

Seasonal Adaptations

Add diced avocado for richer texture and creamy finish Top with microgreens or edible flowers for an elegant summer party Blend in half a zucchini early in the season for extra green vibrancy

Success Stories

Friends who swore they did not like cold soup have fallen in love with this one and asked for the recipe. It is the ultimate make ahead dish for picnics.

Freezer Meal Conversion

This gazpacho can be frozen in single portions for up to two months. Thaw overnight in the fridge and whisk well before serving. The texture will be a bit less creamy but still bright and refreshing.

This gazpacho is as beautiful as it is easy. Each chilled bowl tastes like pure summer sunshine.

Recipe FAQs

→ How can I make the gazpacho extra creamy?

For a creamier texture, scrape the corn pulp from the cobs and blend it with the other vegetables. This adds body and richness to the dish.

→ Can I use different types of tomatoes?

Absolutely! Yellow cherry tomatoes or a large yellow tomato keep the color vibrant, but you can substitute with red varieties if needed.

→ How spicy is the gazpacho?

The jalapeno adds mild heat. For more spice, include all seeds; for less, deseed or omit the pepper.

→ What's a good garnish for serving?

Top with fresh corn kernels, sliced cherry tomatoes, basil, a drizzle of basil oil or olive oil, and flaky sea salt for a bright finish.

→ Can this be made ahead of time?

Yes, chilling the gazpacho for at least 2 hours before serving enhances the flavor and is ideal for make-ahead meals.