Refreshing and full of flavor, this Summer Corn Gazpacho is the perfect chilled soup to keep you cool on warm days. It’s made with seasonal produce like sweet yellow corn and golden heirloom tomatoes.
Bright and beautiful, this corn gazpacho is a delicious way to enjoy soups during the summer, just like my Summer Minestrone Soup or Shrimp Corn Chowder.
Gazpacho, originally from Spain, is a chilled soup (most commonly made with tomatoes) made from blended uncooked vegetables, and it’s especially popular in summer. It’s always served cold, so it’s perfect to keep you cool!
This summer corn gazpacho version is a fresh twist on classic tomato gazpacho, made with golden sweet yellow corn, yellow heirloom tomatoes and bell peppers. The vibrant, golden colors make a really beautiful soup!
The texture of corn gazpacho is typically slightly thick and chunky, perfectly served on its own, or with something like a focaccia sandwich. And if you have an abundance of corn this summer, try my Avocado Corn Salad and Sweet Corn Risotto!
Jump to:
Why I Love This Recipe
- Refreshing summer soup. Enjoy the refreshing taste of this chilled summer corn gazpacho, packed with sweet and savory flavors.
- Vibrant colors. The bright, golden yellow colors are so pretty, especially when garnished.
- Make ahead friendly.
Ingredient Notes
The ingredients for this corn gazpacho are very simple. The key is using the freshest produce you can find. I’d highly recommend stopping by your local farmer’s market!
- Fresh yellow corn: Definitely use fresh corn on the cob here. We’ll grill it just slightly to bring out the sweetest flavors of the corn.
- Yellow heirloom tomatoes: This is where the golden yellow color comes from!
- Yellow bell peppers: Chopped, gives the soup a golden color. You can also use a mix of yellow and orange bell peppers.
- English cucumber: A classic ingredient in gazpacho, it adds a refreshing flavor and helps create that signature slightly chunky texture. If you’re concerned about the green tint, simply peel off the skin.
- Italian bread: Adds body and helps create the classic thick texture. Tear it into smaller pieces and soak briefly in water before blending. It thickens the gazpacho beautifully.
- Extra virgin olive oil: Use a high quality for best results!
- Sherry or red wine vinegar: Another common ingredient in gazpacho! Adds a slight tang that balances all the flavors.
- Fresh basil: A handful of fresh (not dried) for aromatic flavors, and for garnish.
- Shallots and garlic: For flavor!
- Water: As needed to adjust consistency.
- Garnishes: Corn kernels, crème fraiche, olive oil, basil and black pepper. Salt and pepper.
As always, quantities are located in the recipe card down below.
How To Make Gazpacho
Making corn gazpacho is very easy and straightforward. Let’s make it!
Step 1: Brush corn with olive oil, then grill for a few minutes until just slightly charred. This will bring out the sweetness of the corn and get rid of some of the raw taste.
Step 2: Soak bread with a little bit of water, until just covered then set aside. This will help thicken the soup.
Step 3: Chop all the vegetables and cut the corn kernels off the cob, saving some for garnish.
Step 4: In a blender, combine the corn kernels, tomatoes, bell peppers, cucumbers, soaked bread, olive oil, sherry or vinegar, basil, shallots and garlic, salt and pepper. Add about one-third cup of water, or as needed.
Step 5: Blend for a few seconds until evenly combined and slightly thick and chunky. Let it chill in the fridge for 2 hours before serving, or even overnight.
Step 6: Garnish before serving. I use heirloom cherry tomatoes, creme fraiche, basil, olive oil, and black pepper. Enjoy your corn gazpacho cold!
Tips for Success
- Gazpacho is traditionally served chilled. Chill at least 2 hours before serving, or overnight.
- Consistency: Gazpacho is supposed to be thick and slightly chunky, but feel free to add more water as needed to your liking.
- Sherry vinegar is a traditional ingredient in this soup, but if you can’t find it, red wine vinegar is a close substitute.
- Use fresh, yellow corn on the cob for best flavor and color.
- Slightly char the corn on a grill pan to bring out the sweetness and get rid of the raw corn flavor. Not too much though, you want to preserve the fresh taste.
- If you’re worried about a green “tint” from the cucumber, you can peel off the skin. This way, the corn gazpacho will have a more vibrant yellow color.
- Don’t forget to set aside some garnish. We’re all for a good looking, beautiful soup!
Make Ahead
This corn gazpacho is great for prepping in stages or making entirely ahead of time since it needs to be chilled for a few hours anyway.
Prep ahead: Chop all the vegetables and store them in separate airtight containers in the fridge for up to 1 day. Char the corn, cut the kernels off the cob, and refrigerate in an airtight container.
Make ahead: You can make the entire soup 1 to 2 days in advance. Store it in a sealed airtight container in the refrigerator. The flavors will have time to come together, so it will actually taste even better the next day!
Recipe FAQs
Traditionally, this is a chilled soup and served cold.
I just think a slight char gets rid of some of the raw taste while still keeping it very fresh-tasting, and also makes it sweeter and tastier.
It is generally thick and chunky, with a rustic style. If you want to make it smooth, you can use a colander or mesh strainer, or add more water to taste. Alternatively, you can omit the bread.
More Summer Corn Recipes
Looking for more? Try my Mexican Street Corn Salad!
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Summer Corn Gazpacho
Equipment
Ingredients
- 3 ears sweet yellow corn - fresh corn on the cob
- 1 large yellow heirloom tomato - chopped
- 1 yellow or orange bell pepper - stem and seeds removed, chopped
- 1 cup English cucumber, chopped - it's optional to peel the skin off
- 1 cup Italian or artisan bread - crust removed and torn into pieces
- ¼ cup extra virgin olive oil - plus more for garnish
- 1 tablespoon sherry vinegar - or red wine vinegar
- ¼ cup fresh basil leaves - loosely packed, plus more for garnish
- ½ of a shallot - chopped
- 2 cloves fresh garlic - peeled and smashed
- Salt and black pepper - to taste
- Water - as needed
- Creme fraiche - for garnish
- Yellow heirloom cherry tomatoes - for garnish
Instructions
- Brush corn with some olive oil. On a grill pan over high heat, lightly grill the corn until very slightly charred for just 5 minutes. We’re just trying to get rid of the raw taste a bit.
- Meanwhile, soak the torn bread with a little bit of water, until just covered. Set aside.
- Cut the corn kernels off the cob, saving some for garnish. Set aside.
- In a large blender, combine the corn kernels, tomatoes, bell pepper, cucumbers, the soaked bread, olive oil, sherry vinegar, basil leaves, shallot, and garlic. Add about ⅓ cup of water, or as needed, the blend for a few seconds until smooth. If needed, add more water until desired consistency. The soup is supposed to be rustic and a bit chunky and thick.
- Season with salt and pepper to taste. Transfer to a container, seal, then let it chill in the fridge for 2 hours until chilled.
- Garnish with yellow cherry tomatoes, corn, a few dollops of creme fraiche, olive oil, and freshly ground black pepper. Serve cold. Enjoy!
Notes
- Use fresh produce for the best flavor and vibrant color, especially sweet corn and yellow heirloom tomatoes. Frozen vegetables may not yield the best results.
- Optional: remove the skin from the cucumber to preserve a more yellow color.
- Char the corn lightly on a grill pan to bring out its natural sweetness and reduce the raw taste. Avoid over-charring to keep the bright yellow color.
- Chill thoroughly before serving, at least 2 hours or overnight. Gazpacho is meant to be cold and refreshing!
- Adjust texture to your liking by blending more or less and adding water as needed. It should be slightly thick and rustic, not watery. Alternatively, you can omit the bread.
- Don’t forget to save some garnish for a beautiful presentation!
- Prep ahead: Chop all vegetables and char the corn 1-2 days ahead. Keep refrigerated.
- Make ahead: Make soup recipe 1-2 days in advance. Store in sealed airtight container or mason jar with lid, refrigerated. Serve chilled.
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Freezing: I don’t recommend freezing as it may separate.
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