Summer Corn Gazpacho
This chilled and refreshing summer corn gazpacho is the perfect soup for summer! It's made with golden yellow summer produce, fresh herbs, and beautiful toppings. If you enjoy soups, this summer gazpacho is a must try!
Servings: 6 people
Calories: 197kcal
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.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1small bowl | Calories: 197kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 32mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 0.5mg