Sweet corn gazpacho is a delicious variation on the classic Spanish chilled soup made with sweet summer corn instead of tomatoes. Let the blender make dinner tonight!
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Some people dream about ripe tomatoes or juicy peaches in winter. Me, I dream about gazpacho. And I can already tell that this refreshing corn gazpacho is going to going to be on my mind next February.
My mouth is watering
âž¡ Corn gazpacho is a modern variation that swaps sweet corn for traditional tomatoes as the main flavor. It’s a little thicker, creamier, and more substantial than classic tomato gazpacho.
âž¡ This chilled summer soup is made right in the blender and gets better as it sits in the fridge.
âž¡ We eat with our eyes first and corn gazpacho is a knock-out!
🌟 My secret for better corn flavor
Other recipes for corn gazpacho have you blend up raw corn kernels as the base for the soup. Big mistake, because you’ve missed the opportunity to bring out the true sweet corn flavor.
Here’s what I do: I microwave my ears of corn (under a wet paper towel) for a few minutes. This takes the raw edge off and blooms that corny flavor we all know and love.
The science behind it: a brief burst of heat softens the corn’s cell walls and releases its sugars and aroma compounds, so the flavor becomes easier to taste and smell. It also takes away some of the raw, grassy edge without really cooking the kernels.
Blend it up!
Load everything into your blender and blend until nice and silky.
- BLENDER: A high speed blender like Vitamix works perfectly for this cold corn soup, it’s powerful enough to get it nice and silky.
- FOOD PROCESSOR: You can also make it in a food processor, just expect a bit more texture.
Serving corn gazpacho
Here’s where the drama comes in ~ the colorful crunchy toppings really set off a silky gazpacho. Here are my rules:
- Choose small bowls. In Spain gazpacho is often served in small glasses as part of tapas so think appetizer or light lunch.
- It must be served super chilled. Some might like to add an ice cube to their bowl like they do in Spain.
- Garnish! Since the soup is smooth it’s nice to have some color and texture on top: tiny chopped onions or cucumber, extra corn kernels, and small cherry tomatoes, halved. Basil or cilantro leaves add a nice pop of green.
- Add a final drizzle of olive oil and I like to crack some fresh black pepper over all.
It gets better as it chills, so make ahead
Corn gazpacho is a great make-ahead recipe. Give it at least a few hours in the refrigerator so the flavors can meld and the soup gets thoroughly cold. You can make it a day ahead; just stir well and add the garnishes right before serving. Be sure to taste it first ~ you may want to adjust.
If the gazpacho has thickened in the fridge you can thin it with a little bit of water.
One corn gazpacho ~ 3 different finishes
Elote corn gazpacho
Top each bowl with a drizzle of Mexican crema, crumbled cotija, cilantro, lime, and a dusting of chili powder or TajÃn. A few charred corn kernels would be great, too.
Corn gazpacho with crab and avocado
Add a small mound of lump crabmeat and diced avocado to each bowl, then finish with lime and fresh chives or cilantro. Simple, but dinner-party worthy.
Roasted corn & Hatch chile
Top each bowl with charred corn kernels, chopped roasted Hatch chile, cilantro, a squeeze of lime, and toasted pepitas.
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Sweet Corn Gazpacho
Equipment
- blender or food processor
Ingredients
- 4 ears sweet corn, reserve a few kernels for garnishing later.
- 1/3 medium English cucumber, peeled and sliced into chunks.
- 1 small yellow bell pepper, cut into chunks.
- 1 small shallot, rough chopped.
- 2 cloves garlic, smashed and peeled.
- 1 lb yellow tomatoes, about 2 medium-large, cored and cut into chunks.
- 1/3 cup extra virgin olive oil
- 2-3 Tbsp lime juice, to taste
- 1 Tbsp sherry vinegar
- 2 tsp sea salt
garnishes
- small cherry tomatoes, halved
- minced cucumber and red onion
- reserved corn kernels
- small basil or cilantro leaves
- drizzle of olive oil
- fresh cracked black pepper
Instructions
- Put the ears of corn on a microwave safe plate and cover with a wet paper towel. Microwave on high for 5 minutes, or just until the kernels start to tenderize and you can smell the corn aroma.
- When the corn is cool enough to handle remove the kernels,. Be sure to run the blunt side of the knife along the cobs to remove all the corn 'milk', which has great flavor. Put it all into your blender.
- Add the 1/3 medium English cucumber, 1 small yellow bell pepper, and 1 lb yellow tomatoes that you cut into large chunks to the blender along with the 1 small shallot and 2 cloves garlic that have been peeled and smashed.
- Add the 1/3 cup extra virgin olive oil, 2-3 Tbsp lime juice, 1 Tbsp sherry vinegar, and 2 tsp sea salt. Blend until smooth.
- Taste the gazpacho to adjust the salt, lime, or vinegar to your liking. Keep in mind that the flavors will develop further as it chills.
- Transfer to an airtight container and refrigerate for several hours to thoroughly chill.
- Spoon into small bowls and top with garnishes of your choice. I choose all of them 🙂
- Corn gazpacho will keep for several days tightly covered in the refrigerator.
Nutrition
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