Sweet corn gazpacho

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 flavor 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 bicolor corn for the deepest yellow color, 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 corn

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

Cherry tomatoes

1½ cup(s), orange or yellow

English cucumber

1 cup(s), coarsely chopped

Yellow bell pepper

1 medium, coarsely chopped


1 medium, quartered

Red wine vinegar

2 Tbsp

Kosher salt

1 tsp

Extra virgin olive oil

2 Tbsp


2 Tbsp, chopped

Black pepper

¼ tsp


  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