Summer Sweet Corn Gazpacho (Print Version)
Chilled sweet corn gazpacho with crisp vegetables and lime, ready in 30 minutes for hot summer days.
# 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
# Step-by-Step Guide:
01 - Blanch 2 cups of the corn kernels in boiling water for 2 minutes; drain and immediately transfer to an ice bath. 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, cucumber, bell pepper, tomatoes, shallot, garlic, chilled vegetable broth, olive oil, lime juice, salt, pepper, and cumin. Blend until very smooth.
03 - Taste the blended gazpacho and adjust seasoning as needed. For a finer, silkier texture, strain the soup through a fine-mesh sieve, pressing firmly to extract all liquid.
04 - Cover and refrigerate the gazpacho for at least 1 hour before serving to allow the flavors to fully develop and marry together.
05 - Ladle the chilled gazpacho into individual bowls. Top with reserved uncooked corn kernels, chopped chives or cilantro, diced avocado if using, and a finishing drizzle of extra-virgin olive oil.
# Expert Suggestions:
01 -
- It requires zero cooking of the soup itself, so your kitchen stays cool even on the hottest days.
- The natural sweetness of fresh corn pairs beautifully with the bright hit of lime and gentle warmth of cumin.
02 -
- Do not skip the ice bath when blanching or the corn will keep cooking and lose its bright flavor and crunch.
- Making this a full day ahead actually improves the taste because the ingredients have time to fully meld together.
03 -
- Cut your corn kernels directly into a wide shallow bowl to prevent them from bouncing all over your counter.
- Chilling your serving bowls in the freezer for ten minutes before ladling keeps the gazpacho cold longer at the table.