Description
Sweet Corn Gazpacho is a vibrant, chilled summer soup that blends sweet corn with ripe tomatoes, cucumber, and fresh herbs for a light and naturally sweet flavor. This creamy yet refreshing soup is easy to prepare without cooking, making it an ideal dish for hot weather and casual entertaining.
Ingredients
Vegetables and Herbs
- 4 cups fresh or frozen sweet corn, thawed
- 2 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1/2 yellow bell pepper, chopped
- 1/4 small red onion, chopped
- 1 garlic clove
- 1/4 cup fresh cilantro, chopped
Liquids and Seasonings
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water, as needed
Instructions
- Combine Ingredients: Place the sweet corn, chopped tomatoes, cucumber, bell pepper, red onion, garlic, lime juice, olive oil, salt, and black pepper into a blender.
- Blend Smoothly: Blend all ingredients until the mixture is smooth and creamy. Gradually add the cold water to reach your preferred consistency, ensuring the soup is well combined.
- Add Fresh Herbs: Stir in the chopped fresh cilantro for a fresh, herbal flavor balance.
- Adjust Seasoning: Taste the gazpacho and adjust salt, pepper, or lime juice as needed to brighten and balance flavors.
- Chill: Transfer the soup into a bowl or airtight container and refrigerate for at least 1 hour to let the flavors meld and the soup chill thoroughly.
- Serve: Serve the gazpacho cold, garnished with extra corn kernels, diced cucumber, fresh cilantro, or a drizzle of olive oil, according to taste.
Notes
- Use fresh summer corn for the sweetest, most vibrant flavor.
- For an ultra-smooth texture, strain the gazpacho through a fine-mesh sieve after blending.
- Add a jalapeño to the blender for a spicy kick if desired.
- This gazpacho can be prepared up to 2 days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: American
