Name: Summer Corn Gazpacho
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: Spanish-Inspired
Ingredients: 3 ears sweet yellow corn; 1 large yellow heirloom tomato, chopped; 1 yellow or orange bell pepper, chopped and deseeded; 1 cup English cucumber, chopped (peeled if preferred); 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 shallot, chopped; 2 cloves garlic, peeled and smashed; Salt and black pepper, to taste; Water, as needed; Creme fraiche, for garnish; Yellow heirloom cherry tomatoes, for garnish

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This Summer Corn Gazpacho is a refreshing and vibrant chilled soup made with the freshest seasonal produce—sweet yellow corn, heirloom tomatoes, and yellow bell peppers. With a slightly thick and chunky texture, this soup is perfect for warm days when I want something light, flavorful, and cooling.

Why You’ll Love This Recipe

This gazpacho is a celebration of summer’s bounty. I love the sweet and savory flavors that come from lightly grilled corn and fresh vegetables. The gorgeous golden yellow hue makes this soup just as beautiful to look at as it is to eat. It’s a no-cook, make-ahead friendly recipe that chills to perfection in the fridge and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ears sweet yellow corn
1 large yellow heirloom tomato, chopped
1 yellow or orange bell pepper, chopped and deseeded
1 cup English cucumber, chopped (peeled if preferred)
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

Directions

I start by brushing the corn with olive oil and grilling it for just 5 minutes until slightly charred. This adds a sweet smokiness and removes the raw flavor.
While the corn grills, I soak the torn bread in water just until covered and set it aside. This is what thickens the soup beautifully.
Once the corn is cool enough to handle, I cut the kernels off the cob and set a few aside for garnish.
In a blender, I combine the corn, chopped tomatoes, bell pepper, cucumber, soaked bread, olive oil, vinegar, basil, shallot, garlic, and a splash of water.
I blend just until the mixture is smooth but still a bit rustic and thick. More water can be added to adjust the consistency.
I season it with salt and pepper to taste and refrigerate it for at least 2 hours to chill.
Before serving, I garnish the soup with cherry tomatoes, corn, a few dollops of creme fraiche, olive oil, basil, and freshly ground black pepper.

Servings And Timing

This recipe makes about 6 servings. It takes approximately 15 minutes to prep, 5 minutes to grill the corn, and needs at least 2 hours of chilling time, totaling about 2 hours and 20 minutes.

Variations

I sometimes swap the yellow heirloom tomato for orange ones when they’re more available.
For a spicier version, I add a small piece of jalapeño or a pinch of red pepper flakes.
If I want it creamier, I stir in a tablespoon of Greek yogurt or avocado before blending.
For a brighter note, a splash of lemon juice works well in place of vinegar.

Storage/Reheating

I store any leftover gazpacho in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it because the texture will change and separate once thawed. This soup is best served cold, so there’s no reheating involved—just a good chill in the fridge.

FAQs

1. Can I Use Raw Corn Instead Of Grilled?

Yes, I can use raw corn, but lightly grilling it enhances the sweetness and improves the overall flavor. It also helps eliminate the raw, starchy taste.

2. What Kind Of Bread Is Best For This Gazpacho?

I prefer using Italian or artisan-style bread with the crust removed. It thickens the soup without overpowering the flavor.

3. Can I Make This Soup In Advance?

Absolutely. I often make it a day in advance to let the flavors develop. It actually tastes better after resting overnight in the fridge.

4. Is It Okay To Peel The Cucumber?

Yes, peeling the cucumber is a great option if I want to keep the soup’s yellow color as vibrant as possible.

5. How Chunky Or Smooth Should Gazpacho Be?

I like mine slightly thick and rustic, not fully puréed. But it’s up to personal preference—I can blend it more for a smoother consistency or keep it chunky for texture.

Conclusion

This Summer Corn Gazpacho is everything I want in a summer dish—cool, flavorful, and full of sunshine. It’s an easy, make-ahead recipe that highlights the best produce of the season. Whether I’m serving it as a light lunch or a beautiful starter, this gazpacho never fails to impress.

Summer Corn Gazpacho