Summer Sweet Corn Gazpacho
This vibrant, no-cook gazpacho captures the essence of summer in a bowl. By blending peak-season sweet corn with cool cucumber, yellow bell peppers, and a hint of jalapeno, you get a velvety, naturally sweet, and savory soup that is effortlessly refreshing. It features a special technique of scraping the corn cob to unlock a naturally creamy texture, making it the perfect plant-based meal for hot days requiring minimal time in the kitchen.
- Prep Time: 20
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Blending
- Cuisine: Spanish-inspired
- Diet: Vegan
Ingredients
4 ears fresh sweet corn, husked and silk-removed
1 small cucumber, peeled and seeded
1 yellow bell pepper, seeded and chopped
1 cup yellow cherry tomatoes
1 small shallot, peeled
2 cloves garlic, peeled
1 small jalapeno, seeded
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1/4 cup fresh cilantro or basil
Salt and pepper to taste
Instructions
Cut the kernels from the corn cobs and set them aside.
Use the back of a knife to scrape the remaining starchy pulp from the cobs into a blender.
Add the corn kernels, cucumber, bell pepper, tomatoes, shallot, garlic, and jalapeno to the blender.
Pour in the olive oil and apple cider vinegar.
Blend on high until the mixture reaches a smooth, velvety consistency.
Season with salt and pepper to taste.
Chill in the refrigerator for at least one hour before serving to let flavors meld.
Garnish with fresh herbs before serving.
Notes
The soup improves in flavor the longer it sits in the fridge. For a smoother texture, you can pass the blended soup through a fine-mesh sieve. Keep refrigerated for up to 3 days.
Find it online: https://cookingwithramsay.com/summer-sweet-corn-gazpacho/