Sweet Corn Gazpacho Recipe

Ingredients

This recipe yields 4 servings. Ingredients are listed for the original yield; quantities may be adjusted automatically, but cooking steps remain unchanged.

• 3 ears fresh corn
• 1 yellow tomato, roughly chopped
• 1 yellow bell pepper, seeded and roughly chopped
• 1 cup peeled English cucumber, roughly chopped
• 1/4 cup sweet onion, roughly chopped
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 2 tablespoons rice vinegar
• 2 tablespoons freshly-squeezed lime juice
• 2 cloves garlic, peeled and smashed or pressed
• Salt and freshly ground black pepper, to taste
• Fresh basil, for garnish

Directions

1. Carefully slice the kernels from the corn cobs, setting aside about 1/3 cup to use later as garnish.
2. In a high-speed blender, combine the remaining corn kernels, yellow tomato, bell pepper, cucumber, onion, olive oil, rice vinegar, lime juice, and garlic. Blend until smooth but still slightly textured, avoiding complete puree.
3. Season the mixture generously with salt and freshly ground black pepper to taste.
4. Transfer the blended soup into an airtight and refrigerate for at least 2 hours, allowing the flavors to meld.
5. Before serving, garnish with fresh basil, a sprinkle of the reserved corn kernels, and a light drizzle of olive oil.

Nutrition Facts (per serving)

• Calories: 247
• Total Fat: 15g (19% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 0mg (0% DV)
• Sodium: 280mg (12% DV)
• Total Carbohydrate: 28g (10% DV)
• Dietary Fiber: 5g (16% DV)
• Total Sugars: 9g
• Protein: 5g (10% DV)
• Vitamin C: 114mg (127% DV)
• Calcium: 35mg (3% DV)
• Iron: 1mg (7% DV)
• Potassium: 703mg (15% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on ingredient sources. Consult a healthcare professional if following a restrictive diet.

The Story Behind Sweet Corn Gazpacho

Sweet Corn Gazpacho is a modern twist on the classic Spanish cold soup, gazpacho, which has its roots in Andalusia. Traditional gazpacho was a simple combination of stale bread, olive oil, garlic, and vinegar, developed by farmers and laborers who needed a refreshing, no-cook meal during hot summers. The sweet corn variant emerged in the United States, combining the American love for sweet corn with the refreshing, chilled qualities of Spanish gazpacho. This evolution highlights culinary adaptation, where local produce meets international tradition.

Regional Variations and Local Touches

While traditional Spanish gazpacho is predominantly tomato-based, Sweet Corn Gazpacho reflects North American preferences for sweetness and creaminess. In the U.S., chefs often incorporate yellow bell peppers, cucumbers, and lime juice to balance the natural sugar of fresh corn. Coastal regions with access to fresh seafood sometimes garnish it with crab meat or shrimp, while Midwestern versions emphasize the natural flavor of corn harvested at peak ripeness. Herbs such as basil or cilantro may vary by region, giving each bowl a distinct local character.

Differences from Similar Soups

Unlike classic tomato gazpacho, which is acidic and tangy, Sweet Corn Gazpacho offers a naturally sweet and creamy profile without needing cream or dairy. Compared to chilled cucumber soups, it is thicker and has more texture, thanks to corn kernels and bell peppers. The use of lime juice instead of vinegar in some recipes adds a unique citrus note, setting it apart from other cold vegetable soups. It is also less reliant on raw vegetables sharpness, making it smoother and more approachable for those who prefer milder flavors.

Typical Occasions and Serving

Sweet Corn Gazpacho is most commonly served as a starter or appetizer during summer gatherings, garden parties, and light lunches. Its chilled, refreshing quality makes it ideal for warm-weather meals. Restaurants may present it in small bowls or glasses, garnished with fresh herbs, corn kernels, or a drizzle of high-quality olive oil. It can also complement grilled seafood, sandwiches, or salads, functioning as a versatile dish that bridges casual and fine dining.

Interesting Facts

• The concept of gazpacho dates back to Roman times, but it became widely popular in Spain in the 19th century.
• Sweet Corn Gazpacho highlights peak-season corn, usually harvested in midsummer, making it a seasonal delicacy.
• It is naturally gluten-free and vegetarian, appealing to modern dietary preferences.
• Some chefs recommend chilling the soup for several hours or even overnight, allowing the flavors to meld and intensify.
• The reserved corn kernels used as garnish add a contrasting texture, enhancing both the visual appeal and eating experience.

FAQ about Sweet Corn Gazpacho Recipe