Sweet Corn Gazpacho Recipe

Name: Sweet Corn Gazpacho Recipe
Prep time: 30 min
Total time: 30 min
Yield: 8 cups
Ingredients: 2 2 lb yellow tomatoes; 2 2 yellow bell peppers; 3 3 ears corn; ¼ ¼ cup white onion; 2 2 cloves garlic; Optional: ¼ jalapeño pepper; 2 2 teaspoons sea salt; ½ ½ cup olive oil; ¼ ¼ cup sherry vinegar; 2 2 tablespoons freshly squeezed lime juice; sea salt; Olive oil, cilantro, corn, and fresh ground pepper

User Reviews

4.9

213 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
8 cups
Calories
150 kcal
Course
Soup
Cuisine
North American, Mediterranean

Sweet Corn Gazpacho Recipe

Iris Warren

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This beautiful sweet corn gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is 100% dairy-free and so perfect on a hot day. You are going to love it!

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Ingredients

Servings

2 2 lb yellow tomatoes roughly chopped
2 2 yellow bell peppers seeded and roughly chopped
3 3 ears corn removed from cob (save a few kernels for garnish)
¼ ¼ cup white onion roughly chopped
2 2 cloves garlic smashed
Optional: ¼ jalapeño pepper seeded, for texture, not spiciness
2 2 teaspoons sea salt use good-quality salt here - no boxed salt!
½ ½ cup olive oil
¼ ¼ cup sherry vinegar
2 2 tablespoons freshly squeezed lime juice
sea salt to taste
Olive oil, cilantro, corn, and fresh ground pepper to serve

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Instructions

Combine the yellow tomatoes, bell peppers, corn (reserve a few kernels to garnish), onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well. Set the bowl aside on your counter for 10 minutes. (Can be left for up to 4 hours, if needed.)
Working in batches blend the soup along with the olive oil. We like this soup quite creamy, but if you think you might like it a little chunky, blend the soup just a little, taste, and then continue to blend it until it's perfect for you.
Pour the blended gazpacho into a large mixing bowl. Whisk in the lime juice. Add the sherry vinegar 1 tablespoon at a time, tasting as you go. We like to add 4 tablespoons of sherry vinegar and ½ teaspoon more sea salt.
Serve the corn gazpacho with the reserved corn kernels, some cilantro, black pepper, and a little drizzle of olive oil.

Notes

This soup can be made up to three days in advance and stored in a jar in your fridge. It will separate a little so give the jar a shake before you serve it.

Nutrition Information

Show Details

Serving 1 serving = 1 cup Calories 150kcal (8%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 609mg (25%) Potassium 374mg (11%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 63IU (1%) Vitamin C 67mg (74%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 150 kcal

% Daily Value*

Serving	1 serving = 1 cup
Calories	150kcal	8%
Carbohydrates	6g	2%
Protein	2g	4%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	609mg	25%
Potassium	374mg	8%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	63IU	1%
Vitamin C	67mg	74%
Calcium	20mg	2%
Iron	1mg	6%