Summer Sweet Corn Gazpacho (Print Version)
Refreshing chilled corn gazpacho with fresh vegetables, lime and basil — a cooling summer soup ready in minutes.
# Ingredient List:
→ Vegetables
01 - 3 cups fresh sweet corn kernels, divided (about 4 ears)
02 - 1 medium cucumber, peeled, seeded and chopped
03 - 1 yellow bell pepper, chopped
04 - 2 ripe tomatoes, chopped
05 - 2 scallions, trimmed and sliced
→ Aromatics & Herbs
06 - 1 small garlic clove, minced
07 - 1/4 cup fresh basil leaves
→ Liquids & Seasonings
08 - 1 1/2 cups cold vegetable broth
09 - 2 tablespoons extra-virgin olive oil
10 - Juice of 1 lime
11 - 1 tablespoon sherry vinegar or white wine vinegar
12 - 1/2 teaspoon sea salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
14 - Reserved corn kernels
15 - Chopped fresh basil or chives
16 - Drizzle of olive oil
# Directions:
01 - Measure and set aside 1/2 cup of corn kernels to use as a garnish when serving.
02 - Combine the remaining corn kernels, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice, and vinegar in a blender. Blend on high until smooth and creamy.
03 - Add sea salt and freshly ground black pepper. Taste and adjust the seasoning as desired.
04 - Pass the soup through a fine mesh sieve for an extra-smooth, refined texture, or leave unstrained for a more rustic consistency.
05 - Transfer the soup to a large bowl or pitcher, cover tightly, and refrigerate for at least 2 hours to chill thoroughly and allow the flavors to meld.
06 - Ladle the chilled gazpacho into individual bowls. Top with the reserved corn kernels, a sprinkle of chopped basil or chives, and a light drizzle of olive oil.
# Expert Advice:
01 -
- No cooking required on sweltering days when even looking at your stove feels offensive.
- The natural sweetness of raw corn blended with lime and sherry vinegar creates a flavor that tastes like summer decided to show off.
02 -
- Cold temperatures mute flavors, so your soup needs more salt than you think when you taste it warm from the blender.
- Straining is optional but if you skip it, the texture will be more rustic and hearty rather than elegant and velvety.
03 -
- Chill your serving bowls in the freezer for ten minutes before ladling the soup so it stays cold from first bite to last.
- Use the best olive oil you own for both the soup and the garnish drizzle because its flavor is completely exposed here.