Summer Sweet Corn Gazpacho (Print version)
Chilled gazpacho blending sweet corn, cucumber, and lime for a refreshing summer soup.
# What goes in:
→ Vegetables & Base
01 - 3 cups fresh sweet corn kernels (from about 4 ears), divided
02 - 1 cup diced English cucumber, peeled and seeded
03 - 1 cup diced yellow bell pepper
04 - 1 cup diced ripe tomatoes
05 - 1 small shallot, finely chopped
06 - 1 clove garlic, minced
→ Liquid & Seasoning
07 - 2 cups vegetable broth, chilled
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lime juice (about 1 lime)
10 - 1 tsp sea salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/4 tsp ground cumin
→ Garnish
13 - 1/4 cup sweet corn kernels (reserved)
14 - 2 tbsp finely chopped fresh chives or cilantro
15 - 1/2 small avocado, diced (optional)
16 - Extra drizzle of olive oil
# Cooking steps:
01 - Bring a saucepan of water to a rolling boil. Add 2 cups of the corn kernels and blanch for 2 minutes until tender-crisp. Drain immediately and transfer to an ice bath to halt cooking. Drain again and set aside. Reserve the remaining 1 cup of uncooked corn kernels for garnish and textural contrast.
02 - Combine the blanched corn, diced cucumber, yellow bell pepper, tomatoes, shallot, garlic, chilled vegetable broth, olive oil, lime juice, sea salt, black pepper, and ground cumin in a high-speed blender. Process on high until completely smooth and velvety.
03 - Taste the blended soup and adjust salt, pepper, or lime juice as needed. For a silkier consistency, pass the mixture through a fine-mesh sieve, pressing with a spatula to extract all liquid. Discard any remaining solids.
04 - Transfer the gazpacho to a covered container and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the soup to reach the ideal serving temperature.
05 - Ladle the chilled gazpacho into individual bowls. Top each serving with reserved raw corn kernels, a sprinkle of chopped chives or cilantro, diced avocado if desired, and a delicate drizzle of extra-virgin olive oil. Serve immediately.
# Tips from flavorandfeast:
01 -
- Corn so naturally sweet you will wonder why you ever cooked it any other way.
- Zero oven time means your kitchen stays cool when the heat outside is unbearable.
- The texture contrast between the silky blended base and the crunchy raw garnish keeps every spoonful interesting.
02 -
- Blending warm ingredients creates steam pressure that can blow the lid off your blender, so always start with chilled broth and let the blanched corn cool first.
- A pinch of smoked paprika stirred in at the end adds a gentle smoky depth that completely changes the character without overpowering the corn.
03 -
- Cut the corn off the cob over a deep bowl with the cob standing upright in the center to keep kernels from scattering across your counter.
- Make this the morning of a dinner party so it is deeply chilled and ready when guests arrive with zero last minute effort.