Sweet Corn Gazpacho
This beautiful Sweet Corn Gazpacho is made with fresh, sweet summer corn. Itās a chilled, creamy soup that is 100% dairy-free and so perfect on a hot day. You are going to love it!
Sweet corn gazpacho, or any gazpacho for that matter, may just be the single best summer food ever created. It's been my obsession this summer, and I wanted to share that obsession with you. Again. I know that just a few weeks ago I shared with you a recipe for Ugly Tomato Green Gazpacho, and now here I am again with more gazpacho. Sweet corn gazpacho this time, so you know, totally different.
The truth is that my fridge has had some variation of gazpacho in it each and every day since June. No lie. I just can't get enough!
10 reasons why you want to make sweet corn gazpacho:
- It's cold, which is a very good thing on a hot summer day.
- You don't have to cook it, also very good on a hot summer day.
- It gives you a great excuse to use some of summer's incredible veggies.
- It's refreshing and just hits the spot.
- It's a super healthy bowl full of veggies that tastes amazing.
- It's crazy easy to make.
- It's creamy yet 100% dairy-free.
- You can make a big batch and eat it for days. Yum!
- It's just freaking delicious.
- It's corn. And who doesn't love corn?
I have to tell you guys, I'm feeling a bit funny writing this post. I typically write a post and share it with you all on the same day. Sure, I usually develop the recipes and take the pictures in advance, but never the writing. For some reason, it feels too disconnected to write something and then let it sit for a while. I mean, what if I tell you a story about something that happened to me today, but then I don't share it with you for weeks? That would be weird.
Anyway, here I am talking to you about this sweet corn gazpacho but, by the time you read this, I'm going to be sitting on a beach totally disconnected from everything and everyone except my handsome man, his family, and my very favorite nephew in the whole world. (He's also my only nephew, but that doesn't make him any less my favorite.)
Happy sweet corn gazpacho eating!
If you love gazpacho, make sure you check out these recipes:
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More Delicious Corn Recipes:
- Grilled Corn Salad with BBQ Farmers Sausage
- Summer Tomato and Grilled Corn Salad
- Roasted Corn and Avocado Salad with Chipotle Mint Dressing
- Lightened Up Mexican Corn Dip with Avocado and Jalapeno
- Honey Garlic Corn on the Cob
Sweet Corn Gazpacho Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 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)
- Ā¼ cup white onion, roughly chopped
- 2 cloves garlic, smashed
- Optional: Ā¼ jalapeƱo pepper, seeded, for texture, not spiciness
- 2 teaspoons sea salt, use good-quality salt here – no boxed salt!
- Ā½ cup olive oil
- Ā¼ cup sherry vinegar
- 2 tablespoons freshly squeezed lime juice
- Sea salt, to taste
- Olive oil, cilantro, corn, and fresh ground pepper, to serve
Instructions
- Combine the yellow tomatoes, bell peppers, corn, onion, garlic and jalapeƱo pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)2 lb yellow tomatoes, 2 yellow bell peppers, 3 ears corn, Ā¼ cup white onion, 2 cloves garlic, Optional: Ā¼ jalapeƱo 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.Ā½ cup olive oil
- Stir in the sherry vinegar and lime juice then season to taste with sea salt. This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.Ā¼ cup sherry vinegar, 2 tablespoons freshly squeezed lime juice, Olive oil, cilantro, corn, and fresh ground pepper
Just a question , do you steam the corn or do you use it raw ?
We use raw corn!
Can I used canned corn? If so, will it be just as smooth? Thank you!
We haven’t tested this recipe using canned corn and it’s not a product that I’ve very familiar with. As far as it being just as smooth, I would think canned corn would blend fine. My concern is that the soup won’t taste as fresh using canned corn. You may want to adjust the seasonings.
I made it exactly as written and it was delicious
This is delicious. Because my husband helps with the chopping, it is quick an easy. Ā
This is so yummy, cool & refreshing! I used lemon olive oil, white wine vinegar & added about 1/3 cup half & half. It was a big hit with my Cookeries group.Ā
This recipe is easy and the gazpacho is refreshingly delicious. It is a beautiful color and adds to the aesthetic of the meal that it is served with. The hardest part was to find yellow tomatoes. We had to go to our local farmers market to find the tomatoes. I highly recommend this recipe. YUM!! ššš
made it several times, LOVE IT!!
Can this be made with an immersion blender rather than a standup blender?
Yes, that will work. The consistency will likely not be as smooth but it will still be great.
Why is this so calorie dense compared to regular gazpacho? Doesn’t corn have less than 100 calories per ear?
You’re right, it does. The oil adds a lot of calories but is also the reason the soup is deliciously creamy. Keep in mind that the serving size is very generous. If you are looking for more of an appetizer, you could easily serve this in 1 cup portions for half of the calories. š
This soup was absolutely delicious. My husband loved it too.
Can this be frozen? No dairy?
While I’ve never tried it, I would guess that it could be frozen.
This turned out great. Thank you!
You’re welcome!
I love this soup! It tastes like summer, is perfect to eat during the summer, and is so easy to make. Thanks for the recipe!
You’re very welcome!!!
I did your yellow Gaspacho many times, and it is Delicious. Thank you!
I’m so happy to hear you liked the recipe! Thank you for coming back to share that with us!
I just made this corn Gazpacho, and it was so good.It wasnāt a very corn intense flavor, but I probably used more yellow tomato then it actually called for. Ā I think if you really wanted it corn in tents, you could add a can of cream corn perhaps. I used parsley instead of cilantro, and red wine vinegar instead of Sherry vinegar
So happy to hear you liked the recipe!
It turned out great for me, and I’ll make it again.
I wonder if some of the commenters who thought the flavors weren’t right tasted it before it was thoroughly chilled. No matter the dish, it’s important to taste for seasoning when the dish is at serving temperature.
Thank you for coming back to comment and happy to hear the recipe was a hit. You’re absolutely right that the soup should be taste tested at serving temperature!
I just made your Ā recipe, and loved it! I was a little apprehensive after reading all the negative Ā comments, but after tweaking it a little for my taste, found all the negative comments were totally unfair. All in all it was a fantastic, refreshing meal and super easy to make on a busy week day, just threw everything into the Vita-mix before work and threw in the fridge, was a perfect end to a hectic day! Thank you.Ā
Hooray! Iām so happy that you love the recipe!
Where would I find the nutrition info? Don’t see it anywhere.
We are working on adding the nutritional information on all the recipes. It will be up soon!
Hi Kristen! Can I substituted apple cider vinegar for the sherry? I dnot have sherry vinegar , thanks
Yes! I would start with half the amount and adjust it to your own taste. š
There was nothing āsweetā about this soup. The tomatoes overwhelmed the corn flavor and then the vinegar completely took over. I only put a splash of vinegar initially after reading another experience, but it was still too much. I cut the vinegar with LOTS of sugar and a touch of white pepper. It tasted okay, by after sitting in the fridge all nightā-welcome back vinegar. I love vinegar, but thatās the only flavor that came through in the end. I ended up not even taking this soup to the luncheon where I had planned to serve it. Not at all what Inwas expecting. Very disappointed.
I’m sorry to hear you didn’t love the soup.
I found the bell pepper, onion, and tomato overrode the corn flavor after my first blend, so I took a bunch of those veggies out for the second. When I blended the two blend-batches, it came out great! The olive oil really smoothes out the flavor, too, and the lime is a nice touch for an added pop! Thank you!
So happy to hear you found a balance that worked for you!
I was going to post a quick comment about how you should use only half of the sherry vinegar and then add more if you think it needs it, but I then realized there is a true tale of woe in making this recipe that I wanted to share.
I was home alone (no kids, no significant other, no work) for the first time in years. I was having a leisurely day and one of the things I really wanted to do was make this soup. I had most of the ingredients on hand and I started putting the soup together. I had to run to the store to get tomatoes – just a quick trip to the store, or so I thought…
I ended up losing my phone at the store. Retraced all my steps, asked lost and found – no phone. Retraced my steps, waited for 15 minutes for a customer to stop talking to the manager so I could ask him to check lost and found again – no phone. Drive home, figuring out plan B on how to get a new phone on a Sunday night if I do not find mine (it involves a 2 hour trip each way). Check the computer, it says my phone is on the highway near the store. I fear someone has stolen my phone. Walk to my neighbor’s to borrow her phone – she’s not home. Walk to another neighbor’s and she is home, but she is chatty and i get mauled by her 110# dog’s sharp claws when he jumps on me. I use her phone to call the store – they say they have found it! Spend more time talking with my chatty neighbor, then leave. I am covered in dog hair and I hate dogs already. Back to my car, drive to the store, retrieve my phone, pay for my groceries. It turns out I have spent $20 on heirloom tomatoes. When I finally get home, I have spent 3 hours on my “quick trip” to the store. I finish making the soup. I am hungry and excited to taste it and….. all I can taste is vinegar. I add more salt, more olive oil, cilantro – to no avail. I cannot taste the corn at all; the vinegar pervades everything. I finally pour myself a bowl and add some mozzarella balls to it in desperation to cut the vinegar taste – it doesn’t work. I eat the soup out of obligation, not because it is good. So, this truly was an endless meal for me – one that took a 3 hour shopping trip, getting mauled by a dog and covered in dog hair, chatting with my chatty neighbor when I didn’t want to, spending way too much on tomatoes – all for a soup that was not good. I wish I would have gone easy on the sherry vinegar and just wanted to warn others. I’m off to take a bath….
I’m so sorry the recipe didn’t turn out well for you. And for the adventure you had to go through! I can’t think of a reason why the vinegar taste was so overpowering. The sherry vinegar I buy has a fairly mild flavor, as far as vinegars go. Maybe yours was stronger?
Once I read that you hate dogs, I can’t say I’m sorry that any of this happened to you…
Perhaps it was this particular bulb, but the garlic I used was so intense in flavor that it completely overpowered the dish and left us both with heartburn. And I’m a garlic lover! A shame
Oh no! I’ve never had that happen before. It must have been some pretty powerful garlic. š
This turned out super yummy! Subbed hot house (red) tomatoes, and white wine vinegar. Super easy and tasty to use my over abundance of summer veggies š
I’m so happy to hear you liked it!
Making this tonight for our “soup group”!! š Can’t wait to give it a shot. It does look amazing, and I have an abundance of cilantro out in the garden. Perfect.
Awesome! I hope you love it as much as I do!!
I was on vacation and was given a sample shot of corn gazpacho. It was wonderful! (…but I’m sure not healthy like your’s..) I can’t wait to make this! Really quick though – What if I can’t find yellow tomatoes?? TIA!
Any color of tomatoes will work … they’ll just change the color of the gazpacho but the flavor will still be great!
Thank you!!
i might be crazy, but i dont know if you cook the corn or not. can you let me know?
You’re not crazy at all! The corn in this recipe is raw. š
Just made the yellow gespacho. It is delicious!! Although i didnt have lime nor sherry vinegar. I used lesser quantities of lemon juice and balsamic vinegar instead. It is still so good, . Thank you.
I’m so happy you enjoyed the recipe! It’s one of my summertime favs. š
Hi, How many servings does this make? I see it makes 8 cups, but the nutrition information says 1 serving. Is one cup one serving? Thanks
That’s right, the nutritional info is for 1 cup. Sorry for the confusion!
Wow this looks so good! I haven’t had a good corn gazpacho in forever. Thanks for reminding me to make this again, can’t wait to try your recipe!!
Thanks, Kristi!
Oh my gosh, YUM! And I love that there isn’t any cream!
Yes! I try to avoid dairy as often as possible. And honestly, you would never know it’s missing in here. š
I made this last night, with corn and yellow peppers from my CSA and yellow roma tomatoes from the Greenmarket. I was a little dubious about how it was going to turn out, I confess, but OH MAN this is seriously delicious and really, really easy. Thank you!
I’m so happy you like the recipe! CSA boxes are the best, aren’t they. I love all the treasures they bring. š
In my book, soup is one of the most challenging thing to shoot ever, and you’ve perfectly nailed it! It’s one of the most handsome Gazpacho I’ve ever seen. Look at this color and little air bubbles on the top:) Plus, I’ve never had corn Gazpacho before, and the idea sounds fantastic!
Thank you so much for the compliments! I totally agree, soup can be super tough to shoot … It’s so hard to make it have any depth.
You really should try corn gazpacho. It’s so sweet and delicious!
YUMMM I need this asap! sounds and looks so goood! š and love the clear spoons too!
Thanks, Michele! I actually won the clear spoons from Kitchen Daily when they were having a Twitter contest and I retweeted something. I never win anything so it was totally exciting!
This sounds fantastic Kristen! We always have sweet corn in the summer this would be a great way to use it!
Thanks, Kelley! I such a fan of corn and summer corn is always the best … I always try to get my fill while it’s still around. š
I love corn, and raw is fantastic! I just want to caution people about GMO. A HUGE percentage of corn grown in North America is GMO. Bad news. Something like 95%. So source your corn wisely.
Thank you, Kristen! Your blog is my daily go-to.
I so agree with you about GMO corn (or GMO anything for that matter). I’m so lucky to have non-GMO corn grown quite close to where I live that I forget that other people might not have access to the same quality of food. Good warning!
ooooooh I love gazpacho! Looks delicious. Enjoy your vacation!
Thanks, Trish!
Oh my… Kristen! This looks and sounds incredible! I never would have thought about making a sweet corn gazpacho, but it makes total sense! I love coming to your site because each recipe is so creative, so fresh, and always inspiring!
Aww thank you so much! I totally feel the same when I visit your site …. your recipes are so unique! I’ve still got plans to make that kimchee btw. š
This looks so delicious! Corn soups are probably my favorite soup. So great with sauteed scallops or shrimp on top too. š
Oh hell ya! Grilled scallops on this would be amazing!!
The color is what’s drawing me! So beautiful! I can’t get enough of our fresh summer Jersey corn…soo good!
Summer corn really is the best, isn’t it?!!