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This beautiful corn gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is 100% dairy-free and so perfect on a hot day. You are going to love it!
While you're at it, stock your fridge with another summer-fresh favorite and try this watermelon gazpacho!
Is there anything better than the summer bounty of sweet, fresh corn? It's simply delicious. And this refreshing, chilled corn gazpacho is the perfect way to honor the season. It's super easy to make (no cooking required!) and can be eaten as a meal on its own or as the perfect appetizer.
What is gazpacho?
Great question! Gazpacho is the perfect meal to indulge in summer-fresh, raw veggies without the warming sensation of soup, and without having to use your oven. This cold soup uses pureed vegetables and is popular in Spain and Portugal since it's so refreshing on a hot summer day!
5 reasons why you want to make sweet corn gazpacho
- It's a chilled soup that you don't have to cook cold, which is a very good thing on a hot summer day.
- You get to use some of summer's incredible veggies.
- It's a refreshing, super healthy bowl full of veggies that tastes amazing. It's surprisingly creamy, yet 100% dairy-free.
- It's crazy easy to make.
- You can make a big batch and eat it for days. Yum!
What is corn gazpacho made of?
Besides the obvious, corn, there are some other really wonderful ingredients in corn gazpacho. Here's what you'll need to make this corn gazpacho recipe:
- Yellow tomatoes: You'll need 2 lb of yellow tomatoes, roughly chopped. You should be able to find these at the grocery store or farmers' market in the summer. While you can substitute red tomatoes, it will change the color.
- Yellow bell peppers: The bell peppers will add to the sweetness of this chilled corn gazpacho. You'll want to seed and roughly chop the peppers since they'll be thrown into the blender.
- Corn: The star of the show! You'll need 3 ears of corn with the kernels removed from the cob. Plus, you'll want to save some kernels to garnish the soup.
- White onion & garlic: Roughly chop the onion and smash the garlic before tossing it into the blender. This will add a nice zesty base flavor to the soup.
- Jalapeño pepper: This is optional, however, once seeded it's a nice addition for texture, not just spiciness.
- Sea salt: Make sure you use good-quality salt here – no boxed salt! The larger flakes really add a nice balance of flavor to the soup.
- Olive oil: This is what creates the creamy texture for the gazpacho. You'll need ½ cup of extra-virgin olive oil.
- Sherry vinegar: This is a controversial ingredient since the vinegar can have a strong taste. Sherry vinegar has a milder flavor than other kinds of vinegar, however, you can add this 1 tablespoon at a time to achieve the flavor that you like. The recipe was tested using ¼ cup of sherry vinegar, so go in slow and add tablespoons of sherry vinegar until it's just right for you.
- Freshly squeezed lime juice: 2 tablespoons add a pop of brightness to the creamy gazpacho.
- Sea salt: Have some more sea salt on hand to add to your liking.
- Garnishes: You can choose to include some more olive oil, cilantro, corn kernels, and fresh ground black pepper to top your bowl of sweet corn gazpacho.
Frequently Asked Questions
Does this gazpacho taste vinegary?
This corn gazpacho recipe is made with sherry vinegar, which has a mild flavor compared to other kinds of vinegar. But some sherry vinegar does have a stronger flavor than others. We like to use Capierete 20, which is a wonderful Spanish sherry vinegar and adds the perfect balance of flavor to this gazpacho. We recommend adding the vinegar one tablespoon at a time until it tastes perfect for you!
Is it ok to eat raw corn?
Yes! Raw corn is completely safe to eat.
Can I use red tomatoes for this corn gazpacho recipe?
Yellow tomatoes are sweeter and less acidic than red tomatoes, however, you can use red tomatoes if you can't find the yellow variety near you. Just know that it will alter the color of the gazpacho.
Popular gazpacho recipes
- 2 lb yellow tomatoes (roughly chopped)
- 2 yellow bell peppers (seeded and roughly chopped)
- 3 ears corn (removed from cob (save a few kernels for garnish))
- ¼ cup white onion (roughly chopped)
- 2 cloves garlic (smashed)
- Optional: ¼ jalapeño pepper (seeded, for texture, not spiciness)
- 2 teaspoons sea salt (use good-quality salt here – no boxed salt!)
- ½ cup olive oil
- ¼ cup sherry vinegar
- 2 tablespoons freshly squeezed lime juice
- Sea salt (to taste)
- Olive oil, cilantro, corn, and fresh ground pepper (to serve)
- Combine the yellow tomatoes, bell peppers, corn (reserve a few kernels to garnish), onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well. Set the bowl aside on your counter for 10 minutes. (Can be left for up to 4 hours, if needed.)2 lb yellow tomatoes, 2 yellow bell peppers, 3 ears corn, ¼ cup white onion, 2 cloves garlic, Optional: ¼ jalapeño pepper, 2 teaspoons sea salt
- Working in batches blend the soup along with the olive oil. We like this soup quite creamy, but if you think you might like it a little chunky, blend the soup just a little, taste, and then continue to blend it until it's perfect for you.½ cup olive oil
- Pour the blended gazpacho into a large mixing bowl. Whisk in the lime juice. Add the sherry vinegar 1 tablespoon at a time, tasting as you go. We like to add 4 tablespoons of sherry vinegar and ½ teaspoon more sea salt.
- Serve the corn gazpacho with the reserved corn kernels, some cilantro, black pepper, and a little drizzle of olive oil.¼ cup sherry vinegar, 2 tablespoons freshly squeezed lime juice, Olive oil, cilantro, corn, and fresh ground pepper
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.