Sweet Corn Gazpacho
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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!
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 served as a main dish or as a perfect appetizer.
5 reasons why you want to make sweet corn gazpacho
- It’s a chilled soup that you don’t have to cook, 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 bowl full of veggies that tastes amazing. It’s surprisingly creamy, yet 100% dairy-free.
- It’s super 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.
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.
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.
Delicious!!!! Light, but creamy! The perfect summer soup!
Thank you so much! I’m thrilled you found it light and creamy—the perfect combo for a refreshing summer soup. So glad you enjoyed it! ☀️🍲😊
I made this soup a few weeks ago using our local NJ sweet corn, tomatoes and peppers. It was delicious! I loved the creamy texture and layers of flavor and, for the record, used all 4 T of sherry vinegar as I love tons of vinegar in my gazpacho. I also added chopped cucumber as a crunchy garnish. We are now visiting friends in Escondido, Ca, the wife is a stellar chef and I told her about the recipe. (she had served us local sweet corn at dinner which I thought would be perfect). She found the recipe on line that night and got up early to shop for ingredients the next morning and surprised us with a “picnic” of sweet corn gazpacho while we visited a local winery and did a wine tasting. The winery employee asked about the soup and wanted the recipe and was so excited as she loves sweet corn. Thank you SO much for sharing and posting this wonderful recipe. It is a perfect use of summer ingredients and a great starter for a dinner party as it’s make ahead and easy to garnish and serve. This recipe is a keeper in my summer repertoire!
I tasted this before I added the vinegar and it was incredible. I added the entire 1/4 cup vinegar as the recipe called for and thought it overpowered the other flavors. Otherwise a great recipe that tastes great and is beautiful. I’ll make this again and taste as I slowly add the vinegar and I’m sure it’ll be perfect.
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.
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.
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!! 😋😋😋
made it several times, LOVE IT!!