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–+ servings
Sweet Corn Gazpacho Recipe

Delicious Sweet Corn Gazpacho Recipe for a Perfect Summer Refresh

This Sweet Corn Gazpacho Recipe is a refreshing summer dish featuring vibrant sweet corn, crisp cucumber, and juicy yellow tomatoes.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 cups
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 ears Fresh Sweet Corn Kernels sliced off
  • 1 medium Cucumber Peeled and chopped
  • 1 medium Yellow Bell Pepper Chopped, seeds removed
  • 1 Jalapeno Optional, deseeded for less heat
  • 1 medium Shallot Chopped
  • 2 cloves Garlic Minced
  • 2 cups Yellow Tomatoes Chopped
  • 1/4 cup Olive Oil High-quality extra virgin preferred
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons Sherry Vinegar Can substitute with white wine vinegar
  • 1 teaspoon Kosher Salt Adjust to taste

Equipment

  • high-speed blender

Method
 

Step-by-Step Instructions
  1. Slice the kernels off the three ears of sweet corn and scrape the cobs for pulp.
  2. Peel and chop the cucumber, prepare the yellow bell pepper, and chop the jalapeno if using.
  3. Blend corn kernels, pulp, cucumber, bell pepper, tomatoes, shallot, garlic, and optional jalapeno with olive oil, lemon juice, sherry vinegar, and salt until silky smooth.
  4. Adjust consistency and seasoning by adding oil or water and additional salt or vinegar as needed.
  5. Chill the gazpacho in the refrigerator for at least 2 hours to enhance flavors.
  6. Serve chilled, garnished with reserved corn kernels, cherry tomatoes, and fresh basil.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 20mgIron: 1mg

Notes

For optimal flavor, use fresh, seasonal ingredients.

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