When it’s hot out and you need something cool, this Corn Gazpacho hits the spot! It’s a chilled soup made with sweet corn, crisp veggies, and a touch of heat—light, refreshing, and full of summer flavor.
Every bite feels bright and fresh. I love topping it with crunchy tortilla chips or radishes for texture—it’s like a fiesta in a bowl! 🌽
Why You’ll Love It
- No cooking required
- Packed with fresh veggies
- Perfect for summer gatherings
- Ready in under an hour (with chilling time)
Key Ingredients & Substitutions
Fresh Corn
Sweet corn is the star! Fresh off the cob is best, but thawed frozen corn works well too—just rinse and drain it first.
Cucumber
Adds coolness and crunch. No cucumber? Try zucchini for a mellow, slightly different twist.
Red Bell Pepper
Brings color and a subtle sweetness. Yellow or orange peppers work too, or try roasted peppers for a smoky vibe.
Jalapeño
Gives a gentle kick! If you’re not into heat, use red pepper flakes or skip it altogether.
Vegetable Broth
Provides body and blends all the flavors. Store-bought is convenient, but homemade makes it extra special. You can even sub in cold water and add a little extra salt or lime juice.
Pro Tip: Blend for the Best Texture
For the smoothest, creamiest gazpacho:
- Start by blending half the corn with the other base ingredients until very smooth.
- Then stir in the rest of the corn by hand for contrast—this gives every spoonful a burst of juicy texture.
- If it’s too thick, just thin it out with a little more broth until it’s just right.
Corn Gazpacho Recipe
Ingredients
Main Ingredients:
- 4 cups fresh corn kernels (about 6 ears)
- 1 medium cucumber, peeled and diced
- 1 small red bell pepper, diced
- 1 small jalapeño, seeded and minced
- 1/4 cup red onion, chopped
- 3 cups vegetable broth
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Garnishes:
- Radish slices
- Extra cilantro
- Tortilla strips or a drizzle of olive oil
Time Needed
- Prep Time: 15 minutes
- Chill Time: At least 30 minutes
- Total Time: ~45 minutes
Instructions
1. Blend the Base
Add 2 cups of the corn to a blender along with the cucumber, red bell pepper, jalapeño, red onion, broth, lime juice, cilantro, and olive oil. Blend until smooth and creamy.
2. Stir in More Corn
Transfer the mixture to a large bowl. Stir in the remaining 2 cups of corn kernels for a nice texture boost.
3. Season and Adjust
Taste the soup and add salt and pepper as needed. If it’s thicker than you’d like, mix in a little more broth until it’s the consistency you enjoy.
4. Chill It Down
Cover the bowl or transfer the soup to a sealed container. Chill in the fridge for at least 30 minutes so the flavors can develop.
5. Garnish and Serve
When ready to eat, ladle into bowls and garnish with extra cilantro, radish slices, or a drizzle of olive oil. You can even add tortilla chips for crunch. Enjoy your chilled summer soup!
FAQs
Can I Use Frozen Corn Instead of Fresh?
Yes! Just thaw and rinse it first. Frozen corn works beautifully and still brings that sweet, summery taste.
How Do I Make It Spicier?
Use more jalapeño or add a pinch of cayenne pepper or hot sauce before blending. Just taste as you go so it doesn’t get too spicy.
What’s the Best Way to Store Leftovers?
Keep any leftover gazpacho in a sealed container in the fridge for up to 3 days. Stir well before serving. For best results, store without toppings or garnishes.
Can I Add Other Veggies?
Definitely! Add diced tomatoes, avocado chunks, or even a bit of fresh basil or mint for a twist. Just keep flavors balanced so the corn still shines.
