Summer Sweet Corn Gazpacho Cold Soup

Serving Size: 10

This beautiful Sweet Corn Gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is dairy-free and a perfect dish on a hot day. What's not to love about it!

Recipe by: Barley and Sage

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Sharp Knives

Ingredients

16 ounce yellow cherry tomatoes or for 10 servings 2 large yellow tomatoes, roughly chopped
2 yellow bell pepper seeded and roughly chopped
6 ear sweet corn raw corn, removed from cob, save 1/3 cup for garnish
10 ounce English cucumber peeled and chopped
2 shallot roughly chopped
4 clove garlic smashed
1 jalapeño pepper optional, small, seeded, for texture, not spiciness (reserve some for garnish)
6 tablespoon extra virgin olive oil
2 tablespoon sherry vinegar Start with less and adjust to taste, don't over do the vinegar
3 tablespoon lime juice
2 teaspoon Kosher salt start with less and add more slowley

For Garnish

sweet corn
yellow cherry tomatoes
fresh basil
jalapeño pepper

Instructions

This corn gazpacho really only has 2 steps! Prep the veggies, then blend!
Slice the corn kernels off the cob (raw, don't cook the corn!). Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about 1/3 cup of the kernels for garnish.
Peel and roughly chop the English cucumber, if using other cucumber, de-seed it. (this helps keep the gazpacho from turning green).
Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
In a blender combine the corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
If the gazpacho is too thick, you can blend in a couple tablespoons of water until your desired consistency is reached.
Taste and adjust the seasonings as desired!
To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
Then garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, jalapeño and a drizzle of pesto oil and flaky sea salt.

Notes

This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

Reheating Instructions

To let the flavors develop even more, chill in the fridge for at least 2 hours before serving. This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

Nutrition