Summer Sweet Corn Gazpacho (Printable)
Chilled gazpacho blending sweet corn, crisp vegetables, and citrus for a refreshing summer starter.
# 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 from above)
14 - 2 tablespoons finely chopped fresh chives or cilantro
15 - 1/2 small avocado, diced (optional)
16 - Extra drizzle of olive oil
# Step-by-step:
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.
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 cumin in a blender. Blend on high until completely smooth.
03 - Taste the blended soup and adjust seasoning as needed. For a silkier texture, 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 before serving. This resting period allows the flavors to meld and intensify.
05 - Ladle the chilled gazpacho into individual bowls. Top each serving with the reserved raw corn kernels, chopped chives or cilantro, diced avocado if desired, and a light drizzle of extra-virgin olive oil.
# Expert Advice:
01 -
- It requires zero cooking on a stovetop for more than two minutes, which means your kitchen stays cool when the heat is unbearable.
- The natural sweetness of fresh corn combined with lime and cumin creates a flavor that tastes far more complex than the effort suggests.
02 -
- If you skip the chilling step and serve it right away, the flavors will taste flat and one dimensional, so plan ahead.
- Straining the soup after blending is optional, but it turns a rustic bowl into something velvety and refined that feels like a restaurant dish.
03 -
- Cut the corn off the cobs over a deep bowl with the cob standing upright in the center to keep kernels from flying everywhere.
- Chill your serving bowls in the freezer for ten minutes before ladling the soup in, because a cold bowl keeps the gazpacho at the perfect temperature longer.