Sweet Corn Gazpacho
This post may contain affiliate links. Please read our disclosure policy.
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
Sweet Corn Gazpacho Recipe
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))
- 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)
Instructions
- 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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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. 🙂
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 wasn’t a very corn intense flavor, but I probably used more yellow tomato then it actually called for. 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 recipe, and loved it! I was a little apprehensive after reading all the negative 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.
Hooray! I’m 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. 🙂
There was nothing “sweet” 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 night—-welcome back vinegar. I love vinegar, but that’s 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. 🙁
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 🙂
I’m so happy to hear you liked it!