I’m sharing my Gazpacho Recipe that blends sweet summer corn, cherry tomatoes and fresh basil into a creamy chilled soup that showcases the season’s best produce.

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I didn’t expect something so simple to feel a little mysterious but this Summer Sweet Corn Gazpacho does. The main note is fresh sweet corn kernels and a scatter of fresh basil leaves on top makes every spoonful smell like a backyard at dusk.

It tastes clean yet oddly bold, the kind of thing that makes you pause and wonder what happened. I usually tag it under Cold Soup Recipes and Gazpacho Recipe on the blog because it’s light but unforgettable, perfect for hot days when you want something quick that still surprises you.

Ingredients

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Sweet corn gives lots of natural sweetness, fiber and some protein, crunchy summer vibe
Tomatoes add bright acidity vitamin C lycopene and watery juiciness that cools
Greek yogurt makes it creamy brings protein and tang, it balances sweeter notes
Cucumber is high water little carbs crisp texture and cool refreshing taste
Basil adds herbal perfume small antioxidants hit bright sweet peppery finish
Olive oil gives richness healthy fats and silkiness that carries flavors
Sherry vinegar gives nutty tang sharp acidity that wakes up everything

Ingredient Quantities

6 ears fresh sweet corn, kernels cut off (about 4 cups) with 1/2 cup reserved for garnish

3 medium ripe tomatoes, cored and roughly chopped (about 2 cups)

1 cup cherry tomatoes, halved for topping

1 medium English cucumber, peeled, seeded and chopped (about 1 cup)

1 small red bell pepper, seeded and chopped

1 small shallot, roughly chopped

1 clove garlic

1/2 cup plain Greek yogurt

3 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar

1 tablespoon fresh lemon juice

1/2 cup cold water

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh basil leaves, roughly chopped plus a few whole leaves for garnish

How to Make this

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1. Cut the kernels off 6 ears of corn into a bowl, set aside 1/2 cup of kernels for garnish (hold the cob upright in a bundt pan or bowl to catch kernels, it makes it way easier).

2. Core and roughly chop 3 medium ripe tomatoes, peel, seed and chop 1 medium English cucumber (about 1 cup), halve 1 cup cherry tomatoes for topping, seed and chop 1 small red bell pepper, roughly chop 1 small shallot, and smash or roughly chop 1 clove garlic.

3. In a blender or food processor add the corn kernels (not the reserved 1/2 cup), chopped tomatoes, cucumber, red pepper, shallot, garlic and 1/4 cup roughly chopped fresh basil.

4. Add 1/2 cup plain Greek yogurt, 3 tablespoons extra virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon fresh lemon juice, 1/2 cup cold water, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

5. Blend until very smooth, scraping down the sides as needed; if it’s too thick add a little more cold water, a tablespoon at a time, until you like the consistency.

6. Taste and tweak: add a splash more sherry vinegar or lemon if it needs brightness, or a pinch more salt if it tastes flat.

7. For the silkiest soup, push the gazpacho through a fine mesh sieve into a bowl with a spatula; if you don’t mind texture, skip this. Chill the soup at least 1 hour in the fridge so flavors mellow and meld.

8. Serve cold, ladling into bowls and topping with the reserved 1/2 cup corn kernels, the halved cherry tomatoes, a few whole basil leaves, and a little extra drizzle of olive oil and crack of pepper.

Equipment Needed

1. Bundt pan or deep bowl to hold each ear of corn upright while you cut the kernels, makes it way easier
2. Sharp chef’s knife for cutting corn off the cob and chopping tomatoes, pepper and shallot
3. Cutting board, use a second one if you wanna keep the veg separate from the corn
4. Blender or food processor to puree the soup until smooth
5. Measuring cups and spoons for the yogurt, oil, vinegar, salt etc
6. Fine mesh sieve and a rubber spatula to push the soup through for an extra silky texture
7. Large mixing bowl to collect and chill the gazpacho in the fridge
8. Ladle and serving bowls for plating
9. Vegetable peeler (for the English cucumber) and a small spoon for drizzling oil and seasoning topping

FAQ

Q: Can I make this gazpacho ahead of time? A: Yes, you can. It actually tastes better after a few hours in the fridge because the flavors meld, so make it up to 24 to 48 hours ahead. Keep it covered, stir before serving and add the reserved corn and cherry tomatoes right before ladling.

Q: I only have frozen or canned corn, will that work? A: Yep. Fresh is best but thawed frozen corn is a good substitute, and you can quickly sauté it in a hot pan to wake up the flavor. Canned works in a pinch, just rinse it and taste for salt since canned can be saltier.

Q: How do I make this dairy free or vegan? A: Swap the Greek yogurt for a plain dairy free yogurt, or use silken tofu or half an avocado for creaminess. The flavor will change a little but it still stays bright and fresh.

Q: Do I have to peel and seed the cucumber? A: Not always. English cucumbers have thin skins and tiny seeds so you can leave them, but if you use a regular cucumber peel and scoop out the seeds to avoid extra water and bitterness.

Q: Should I strain the soup for a smoother texture? A: That depends on what you like. If you want silky, push the blended soup through a fine mesh sieve. If you like a chunkier, rustic gazpacho just pulse less in the blender and leave it as is.

Q: What’s the best way to serve and garnish it? A: Serve very cold in shallow bowls or glasses. Top with the reserved corn kernels, halved cherry tomatoes, a few basil leaves and a drizzle of olive oil. For crunch add croutons or toasted corn nuts, or a little diced jalapeño for heat.

Summer Sweet Corn Gazpacho Recipe Substitutions and Variations

Corn: use about 3 cups frozen sweet corn, thawed and drained, or grab grilled corn off the cob for a smoky note; still set aside 1/2 cup for garnish.
Greek yogurt: swap with plain sour cream or full fat plain yogurt in the same amount, or for dairy free try blended silken tofu or unsweetened coconut yogurt, then taste and adjust salt.
Sherry vinegar: replace 1:1 with red wine vinegar or apple cider vinegar; if you miss that sherry flavor, stir in 1/2 teaspoon sugar or a small splash of dry white wine.
Basil: sub in fresh cilantro for a brighter kick, fresh mint for a cool twist, or flat leaf parsley for a milder, cleaner herb note; use about the same volume, chopped.

Pro Tips

– Char some of the corn and tomatoes quickly on a hot skillet or under the broiler for a minute or two so you get smoky flavor, but don’t overcook them or the soup will taste cooked not fresh. If you’re unsure, char half and leave half raw, then blend and taste.

– Keep everything cold while blending: chill the bowl or blender, use ice cold water and cold yogurt. That keeps the soup bright and helps it finish very smooth instead of foamy, trust me it makes a big difference.

– For a restaurant-silk finish push the blended soup through a fine mesh sieve or cheesecloth, use the back of a spatula to press it through. If you like texture, skip the straining and fold a little of the leftover pulp back in.

– Taste and adjust last: acid and salt are the magic. Add vinegar or lemon a teaspoon at a time, maybe a pinch of sugar if tomatoes are too sharp, and finish with a drizzle of good olive oil and fresh basil right before serving so the herbs stay vibrant.

Summer Sweet Corn Gazpacho Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my Gazpacho Recipe that blends sweet summer corn, cherry tomatoes and fresh basil into a creamy chilled soup that showcases the season’s best produce.

Servings

servings

Calories

218

kcal

Equipment: 1. Bundt pan or deep bowl to hold each ear of corn upright while you cut the kernels, makes it way easier
2. Sharp chef’s knife for cutting corn off the cob and chopping tomatoes, pepper and shallot
3. Cutting board, use a second one if you wanna keep the veg separate from the corn
4. Blender or food processor to puree the soup until smooth
5. Measuring cups and spoons for the yogurt, oil, vinegar, salt etc
6. Fine mesh sieve and a rubber spatula to push the soup through for an extra silky texture
7. Large mixing bowl to collect and chill the gazpacho in the fridge
8. Ladle and serving bowls for plating
9. Vegetable peeler (for the English cucumber) and a small spoon for drizzling oil and seasoning topping

Ingredients

6 ears fresh sweet corn, kernels cut off (about 4 cups) with 1/2 cup reserved for garnish
3 medium ripe tomatoes, cored and roughly chopped (about 2 cups)
1 cup cherry tomatoes, halved for topping
1 medium English cucumber, peeled, seeded and chopped (about 1 cup)
1 small red bell pepper, seeded and chopped
1 small shallot, roughly chopped
1 clove garlic
1/2 cup plain Greek yogurt
3 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
1/2 cup cold water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh basil leaves, roughly chopped plus a few whole leaves for garnish

Directions

Cut the kernels off 6 ears of corn into a bowl, set aside 1/2 cup of kernels for garnish (hold the cob upright in a bundt pan or bowl to catch kernels, it makes it way easier).
Core and roughly chop 3 medium ripe tomatoes, peel, seed and chop 1 medium English cucumber (about 1 cup), halve 1 cup cherry tomatoes for topping, seed and chop 1 small red bell pepper, roughly chop 1 small shallot, and smash or roughly chop 1 clove garlic.
In a blender or food processor add the corn kernels (not the reserved 1/2 cup), chopped tomatoes, cucumber, red pepper, shallot, garlic and 1/4 cup roughly chopped fresh basil.
Add 1/2 cup plain Greek yogurt, 3 tablespoons extra virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon fresh lemon juice, 1/2 cup cold water, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Blend until very smooth, scraping down the sides as needed; if it's too thick add a little more cold water, a tablespoon at a time, until you like the consistency.
Taste and tweak: add a splash more sherry vinegar or lemon if it needs brightness, or a pinch more salt if it tastes flat.
For the silkiest soup, push the gazpacho through a fine mesh sieve into a bowl with a spatula; if you don't mind texture, skip this. Chill the soup at least 1 hour in the fridge so flavors mellow and meld.
Serve cold, ladling into bowls and topping with the reserved 1/2 cup corn kernels, the halved cherry tomatoes, a few whole basil leaves, and a little extra drizzle of olive oil and crack of pepper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.