Description
Capture the essence of summer with this vibrant, chilled corn gazpacho. A modern twist on the classic Spanish soup, this recipe swaps tomatoes for the creamy, sun-soaked sweetness of fresh corn. Combined with cooling cucumber, crisp bell pepper, and zesty aromatics, this no-cook masterpiece is silky, refreshing, and incredibly easy to prepare. Perfect for hot afternoons or a light, nourishing garden-fresh lunch.
Ingredients
4 ears of fresh sweet corn, kernels 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 (optional)
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
Instructions
Place all ingredients into a high-speed blender.
Blend on high until completely smooth, about 1 to 2 minutes.
Taste and adjust salt or acidity if necessary.
Transfer to a sealed container and refrigerate for at least 2 hours to chill and allow flavors to meld.
Serve cold, garnished with extra corn kernels or herbs if desired.
Notes
Ensure you peel and seed the cucumber to maintain a vibrant, clean color for the soup. Apple cider vinegar is used here as a non-alcoholic substitute for traditional sherry vinegar. Store in the refrigerator for up to 3 days.
- Prep Time: 15
- Category: Dinner
- Method: Blending
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg