Summer Sweet Corn Gazpacho (Printable version)
A refreshing chilled corn gazpacho bursting with sweet corn, crisp vegetables, and bright citrus notes for hot summer days.
# What you'll need:
→ 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
# Directions:
01 - Blanch 2 cups of the corn kernels in boiling water for 2 minutes; drain and immediately transfer to an ice bath to stop the 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, cucumber, bell pepper, tomatoes, shallot, garlic, chilled vegetable broth, olive oil, lime juice, salt, pepper, and cumin. Blend on high until very smooth.
03 - Taste the blended soup and adjust seasoning as needed. For a finer, silkier texture, strain the soup through a fine-mesh sieve, pressing with a spatula to extract as much liquid as possible.
04 - Transfer the gazpacho to a container, cover, and refrigerate for at least 1 hour before serving to allow the flavors to meld and develop.
05 - Ladle the chilled gazpacho into individual bowls. Top each serving with the reserved uncooked corn kernels, chopped chives or cilantro, diced avocado if desired, and a light drizzle of extra-virgin olive oil.
# Expert Advice:
01 -
- It tastes like sunshine in a bowl, sweet corn doing all the heavy lifting with barely any effort from you.
- No oven required means your kitchen stays cool even on the most brutal August afternoons.
02 -
- Do not skip the chilling step, I tried serving it immediately once and the flavors were flat and forgettable.
- Straining transforms this from a good soup into something restaurant worthy, the texture difference is stunning.
03 -
- Run your knife down the cob in a shallow cut first, then scrape the cob with the back of the blade to release all the milky starch that makes the soup creamy.
- Chill your serving bowls in the freezer for ten minutes before ladling, it keeps the soup cold longer and feels luxurious.