Summer Sweet Corn Gazpacho (Print version)
Refreshing chilled corn soup with fresh vegetables and citrus, ideal for warm summer days.
# What you'll need:
→ Vegetables
01 - 3 cups fresh sweet corn kernels (about 4 ears), divided use
02 - 1 medium cucumber, peeled, seeded, and chopped
03 - 1 yellow bell pepper, chopped
04 - 2 ripe tomatoes, chopped
05 - 2 scallions, trimmed and sliced
→ Aromatics and Herbs
06 - 1 small garlic clove, minced
07 - 1/4 cup fresh basil leaves
→ Liquids and Seasonings
08 - 1 1/2 cups cold vegetable broth
09 - 2 tablespoons extra-virgin olive oil
10 - Juice of 1 lime
11 - 1 tablespoon sherry vinegar or white wine vinegar
12 - 1/2 teaspoon sea salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
14 - Reserved corn kernels
15 - Chopped fresh basil or chives
16 - Drizzle of olive oil
# Method:
01 - Measure and set aside 1/2 cup of corn kernels to use as garnish later.
02 - In a blender, combine the remaining corn kernels, cucumber, yellow bell pepper, tomatoes, scallions, garlic, basil, vegetable broth, olive oil, lime juice, and vinegar. Blend on high until smooth and creamy.
03 - Add salt and pepper, then taste and adjust the seasoning as desired.
04 - For an extra-silky texture, strain the soup through a fine mesh sieve. Skip this step for a rustic, chunkier consistency.
05 - Transfer the soup to a large bowl or pitcher, cover tightly, and refrigerate for at least 2 hours to chill and allow the flavors to meld.
06 - Ladle the chilled gazpacho into bowls. Top with the reserved corn kernels, chopped basil or chives, and a light drizzle of olive oil.
# Expert advice:
01 -
- No cooking required beyond a five minute simmer if you want to soften the corn, so your kitchen stays cool on the hottest days.
- The natural sugars in fresh corn make this soup taste indulgent even though it is light and nourishing.
02 -
- Cold soup needs more salt than you think, so always taste it after chilling and adjust right before serving.
- Do not skip the resting time because those two hours in the fridge are when the lime juice and vinegar quietly transform the raw vegetable flavors into something unified.
03 -
- Run the back of your knife down the stripped cobs to extract the starchy milk and add it to the blender for extra body and corn intensity.
- Use the best olive oil you own for the finishing drizzle because that raw taste on top is what makes the bowl feel luxurious.