Summer Sweet Corn Gazpacho (Print version)
Chilled sweet corn gazpacho with fresh vegetables and citrus, perfect for warm summer days.
# 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 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1 lime)
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground cumin
→ Garnish
13 - 1/4 cup sweet corn kernels (reserved)
14 - 2 tablespoons 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. 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 added texture.
02 - In a blender, combine the blanched corn, diced cucumber, yellow bell pepper, tomatoes, minced shallot, garlic, chilled vegetable broth, olive oil, lime juice, sea salt, black pepper, and ground cumin. Blend on high until completely smooth and velvety.
03 - Taste the blended soup and adjust salt, pepper, or lime juice as needed. For an ultra-silky consistency, pass the soup through a fine-mesh sieve, pressing with a spatula to extract all liquid. Discard any 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 intensify, and ensures the soup is properly chilled for serving.
05 - Ladle the chilled gazpacho into individual bowls. Top each portion with the reserved raw corn kernels, a sprinkle of chopped chives or cilantro, diced avocado if desired, and a light drizzle of extra-virgin olive oil. Serve immediately.
# Tips from flavorandfeast:
01 -
- The sweetness of raw corn blended cold tastes completely different from cooked corn, almost like liquid sunshine in a bowl.
- It requires zero cooking of the final soup, so your kitchen stays cool and you stay sane.
02 -
- Do not skip the chilling step, warm blended corn tastes flat and starchy and nothing like the finished soup.
- A pinch of smoked paprika stirred in at the end adds a smoky layer that will make people think you did something far more complicated.
03 -
- Run the back of your knife down the stripped cob after cutting off the kernels to extract the milky starch, then add that to the blender for extra body and sweetness.
- If your blender is not very powerful, blend in two batches and strain each one separately for the smoothest result.