This Easy Summer Sweet Corn Gazpacho is like a cool breeze on a hot day! It’s made with fresh corn, juicy tomatoes, and crisp veggies, all blended into a refreshing soup. Yum!
Enjoy it chilled for the best taste! I love serving it with a sprinkle of herbs on top. It’s perfect for hot summer nights when you want something light and tasty! 🌽🍅
Key Ingredients & Substitutions
Fresh Sweet Corn: This ingredient is the star! Fresh corn is sweet and juicy. If corn isn’t in season, try frozen sweet corn as a backup. Just make sure to thaw and drain it before using.
Heirloom Tomatoes: They add vibrant color and sweetness. If you can’t find heirloom tomatoes, any ripe tomatoes will work. Cherry tomatoes are a great alternative for a burst of flavor!
Cucumber: This adds freshness and crunch. Use Persian or English cucumbers as they’re less bitter. Zucchini can be a fun substitute too if you have it on hand.
Bell Pepper: A yellow bell pepper adds sweetness and color. Feel free to use red, orange, or even green peppers for a different flavor. Each offers a unique taste!
Fresh Basil: Basil brings aroma and freshness. If fresh isn’t available, you can use dried basil, but only a little because dried herbs are stronger in flavor.
How Do I Achieve the Perfect Texture When Blending?
Blending the gazpacho to the right consistency is crucial. Here’s how to do it safely and effectively:
- Start by blending the ingredients until they are well combined but not over-blended. A slightly chunky texture adds nice mouthfeel.
- Add your liquid (water or broth) bit by bit. This helps control how thick or thin your gazpacho will be.
- If using a blender, make sure the lid is secure but leave a small opening for steam release to avoid any hot splatters.
Keep blending until you reach a smooth, creamy consistency, but don’t rush it! It’s okay to stop and scrape down the sides to ensure everything is mixed evenly. Enjoy your refreshing gazpacho! 🍽️
Easy Summer Sweet Corn Gazpacho
Ingredients:
- 4 cups fresh sweet corn kernels (about 5-6 ears of corn)
- 2 medium heirloom tomatoes, sliced or halved (assorted colors if possible)
- 1 small cucumber, peeled and chopped
- 1 small yellow bell pepper, chopped
- 1/2 small red onion, chopped
- 2 tablespoons fresh basil leaves, plus extra for garnish
- 1 tablespoon fresh lemon juice
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1/2 cup water or vegetable broth (to adjust consistency)
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional, for garnish)
Time Needed:
This refreshing gazpacho takes approximately 15 minutes to prepare and about 1 hour to chill. The total time from start to finish is around 1 hour and 15 minutes. Perfect for a quick summer meal!
Instructions:
1. Prepare the Corn:
Begin by carefully removing the kernels from the ears of corn using a sharp knife. Cut along the cob to collect about 4 cups of corn. Set aside a small handful of corn kernels for garnish later.
2. Blend the Vegetables:
In a blender or food processor, combine the bulk of the corn kernels (saving some for texture), cucumber, yellow bell pepper, red onion, basil leaves, and lemon juice. Blend until you reach a smooth consistency.
3. Adjust the Consistency:
Gradually add in the water or vegetable broth to get a creamy but pourable texture. If you prefer a thicker soup, add less liquid or blend for a shorter time.
4. Emulsify the Olive Oil:
While the blender is running, slowly drizzle in the extra virgin olive oil. This adds richness and helps emulsify the soup for a lovely creamy texture.
5. Season the Gazpacho:
Stop blending and taste your gazpacho. Add salt and freshly ground black pepper to your liking. It should have a balanced flavor that highlights the sweetness of the corn.
6. Chill:
Transfer the gazpacho to an airtight container and refrigerate for at least 1 hour. This chilling time allows all those delicious flavors to meld beautifully.
7. Serve and Garnish:
Once ready to serve, ladle the chilled gazpacho into bowls. Top each serving with reserved corn kernels, slices of heirloom tomatoes, fresh basil leaves, and a drizzle of olive oil. If you like a bit of heat, sprinkle on some crushed red pepper flakes.
8. Enjoy!
Dig into this cool and creamy summer delight! It’s perfect for a light lunch or as a refreshing appetizer on a hot day.
This vibrant sweet corn gazpacho offers a delightful blend of sweet and savory flavors, complemented by fresh vegetables and aromatic herbs. Perfect for those warm summer evenings!
FAQ about Easy Summer Sweet Corn Gazpacho
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen sweet corn is a great alternative. Just make sure to thaw it before blending and drain any excess moisture to maintain the desired texture and flavor.
How Long Can I Store Leftover Gazpacho?
Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh! Stir well before serving again, as the ingredients may settle.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. You can add ingredients like chopped zucchini, carrots, or even a bit of jalapeño for heat. Just be aware that this might alter the flavor profile slightly.
Is There a Vegan Substitute for Olive Oil?
Fresh corn gazpacho is already vegan-friendly! If you’re looking for a substitute for olive oil, you can use avocado oil or even a splash of vegetable broth to keep the consistency creamy without the oil.
