This corn gazpacho is a chilled soup that’s perfect for hot summer days! Made with fresh corn, tomatoes, and a hint of lime, it’s both sweet and tangy.
It’s like sunshine in a bowl! 🌽 I love to sip on it while lounging outside; it’s super easy to make—just blend, chill, and enjoy. Perfect for impressing friends at summer parties!
Key Ingredients & Substitutions
Fresh Corn: Nothing beats sweet fresh corn in this soup. If corn isn’t in season, you can use frozen corn; just thaw it first. Canned corn works too, but it can be a bit sweeter, so adjust your seasoning accordingly.
Tomatoes: Ripe tomatoes are key for flavor. In winter, grape or cherry tomatoes might be a good alternative since they tend to be sweeter. You can use canned tomatoes as a last resort; just drain them well!
Cucumber: I like to use English cucumbers since they have fewer seeds and a milder taste. If you can’t find them, regular cucumbers will do, just peel them to avoid bitterness.
Jalapeño: If you’re sensitive to heat, skip the jalapeño or substitute with a mild pepper like a bell pepper. You can also adjust the amount to taste; just a tiny bit adds a nice zing without overpowering.
Herbs: Fresh cilantro adds brightness, but if you’re not a fan, try parsley or even basil for a different flavor twist!
How to Blanch Corn for Maximum Sweetness?
Blanching corn is a great way to retain its color and sweetness. Follow these simple steps:
- Bring a large pot of water to a rolling boil. Ensure it’s enough to fully submerge your corn.
- Add the fresh corn kernels and cook for just 1-2 minutes. You want them bright and tender, not overcooked.
- Quickly transfer the corn to an ice bath (a bowl of ice water) to stop the cooking process. This keeps that lovely sweet flavor and vibrant color!
- Drain well before adding to your gazpacho.
These steps help lock in the corn’s natural sweetness and keep the soup refreshing!
Refreshing Corn Gazpacho Recipe for Summer
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 2 medium ripe tomatoes, chopped
- 1 small cucumber, peeled and diced
- 1 small red bell pepper, seeded and chopped
- 1 small jalapeño, seeded and minced (optional, for a mild kick)
- 1/2 small red onion, chopped
- 2 cloves garlic
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or white wine vinegar
- 1 cup cold vegetable broth or water
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Avocado slices
- Extra corn kernels
- Chopped cilantro
- A drizzle of olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 2 hours of chilling time in the fridge. In total, you’ll have a refreshing treat ready in about 2 hours and 15 minutes. Perfect for your summer gatherings!
Step-by-Step Instructions:
1. Blanching the Corn:
To start, bring a pot of water to a boil. Once boiling, add the fresh corn kernels and cook them for 1-2 minutes. After that, drain the corn and transfer it to an ice bath to cool quickly and preserve that sweet taste. Drain again and set aside.
2. Blending the Veggies:
Now it’s time to bring everything together! In a blender or food processor, combine the blanched corn, chopped tomatoes, diced cucumber, red bell pepper, jalapeño (if you like a bit of spice), chopped red onion, garlic, and cilantro. Pulse the mixture to combine, then blend until it’s smooth but still has some texture for a delightful crunch.
3. Mixing in the Liquids:
Add the fresh lime juice, olive oil, red wine vinegar or white wine vinegar, and the cold vegetable broth or water into the blender. Blend it all briefly to mix well.
4. Seasoning the Gazpacho:
Season your mixture with salt and freshly ground black pepper to taste. If you’d like a bit more acidity, feel free to adjust with extra lime juice or vinegar as desired.
5. Chill It Out:
Transfer the gazpacho to a bowl or container and chill it in the refrigerator for at least 2 hours. This allows all the flavors to meld together and ensures it’s refreshingly cold when served.
6. Final Touches:
Before serving, give the gazpacho a good stir and taste one more time to adjust any seasonings if needed.
7. Serving and Garnishing:
Serve your chilled gazpacho in bowls or glasses and get creative with garnishes! Top it with avocado slices, extra corn kernels, chopped cilantro, and a drizzle of olive oil for an extra fresh touch.
Enjoy this light, refreshing corn gazpacho as a perfect summer appetizer or light meal. Cheers to delicious summer days! 🌽🥗
FAQ for Refreshing Corn Gazpacho Recipe
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute. Just make sure to thaw it completely before blanching. You can do this overnight in the fridge or quickly in the microwave.
How Long Can I Store Leftovers?
Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the ingredients may settle over time.
Can I Make This Recipe Vegan?
This corn gazpacho is naturally vegan, as it contains no animal products! Just confirm that your vegetable broth is also vegan-friendly.
What’s the Best Way to Serve This Gazpacho?
This gazpacho is best served chilled! You can enjoy it in bowls or glasses, and garnish with toppings like avocado, extra corn, or fresh herbs for added flavor and texture.
