Photo of Sweet corn gazpacho by WW

Sweet corn gazpacho

Total Time
15 min
15 min
When you add fresh corn to an otherwise straightforward gazpacho featuring tomatoes, cucumber, vinegar, and olive oil, you get a creamier, richer texture and well rounded flavour featuring the sweetness of the corn. Fresh corn really is the only option here, so enjoy this recipe when summer corn is at its peak. Choose yellow or bicolour corn for the deepest yellow colour, but know that white corn will also yield a lovely butter-yellow soup. Serve right away at room temperature, or chill for an hour or more if you want to enjoy the soup cold.


Uncooked yellow corn

2¾ cup(s), cut from about 3 large ears, divided

Fresh cherry tomato(es)

1½ cup(s), orange or yellow

English cucumber(s)

1 cup(s), coarsely chopped

Yellow pepper(s)

1 medium, coarsely chopped

Uncooked shallot(s)

1 medium, quartered

Red wine vinegar

2 tbsp(s)

Kosher salt

1 tsp(s)

Extra virgin olive oil

2 tbsp(s)


2 tbsp(s), chopped

Black pepper

¼ tsp(s)


  1. In a blender, combine 2½ cups corn, tomatoes, cucumber, bell pepper, shallot, vinegar, and salt; blend on high speed until smooth, about 1 minute. Add oil; blend until slightly creamy, 30 seconds to 1 minute.
  2. Divide soup evenly among 4 bowls. Top evenly with remaining ¼ cup corn, chives, and black pepper.
  3. Serving size: 1 cup