This corn gazpacho is basically summer in a bowl. It’s sweet, zesty, cool, and just the thing you’ll want to sip on when the sun’s out and the heat is on. Made with sweet corn, fresh veggies, and a splash of lime, it’s refreshing, colorful, and oh-so-easy to make.
And yes, you can totally top it with crunchy tortilla chips because life’s too short not to!
Key Ingredients & Easy Swaps
- Fresh Corn: Sweet corn is the star. No fresh corn? Thawed frozen corn works perfectly.
- Cucumber: Keeps it light and fresh. You can sub in zucchini if needed.
- Red Bell Pepper: Adds color and sweetness. Yellow or orange peppers are great too—or go smoky with grilled ones.
- Jalapeño: For a mild kick. Want it spicier? Add more, or throw in some cayenne.
- Vegetable Broth: Helps blend everything smoothly. Use water in a pinch or try homemade broth for a flavor boost.
Ingredients
For the Gazpacho:
- 4 cups fresh corn kernels (from about 6 ears)
- 1 medium cucumber, peeled and diced
- 1 small red bell pepper, diced
- 1 small jalapeño, seeded and minced
- 1/4 cup red onion, chopped
- 3 cups vegetable broth
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 2 tbsp olive oil
- Salt & pepper, to taste
- Radish slices, for garnish (optional)
Instructions:
1. Blend the Base
In a blender, combine 2 cups of corn, cucumber, bell pepper, jalapeño, onion, all the broth, lime juice, cilantro, and olive oil. Blend until completely smooth and creamy.
2. Stir in the Rest
Pour the blended soup into a bowl or container. Stir in the remaining 2 cups of corn kernels for texture—this adds a great crunch to every bite!
3. Season to Taste
Taste the soup and add salt and pepper to your liking. If the consistency feels too thick, stir in a little more broth until it’s just right.
4. Chill It
Cover and refrigerate the soup for at least 30 minutes. The flavor gets better the longer it sits, so you can also make it a few hours or even a day ahead.
5. Serve & Garnish
Ladle into bowls and garnish with extra cilantro, radish slices, and a drizzle of olive oil. Add crushed tortilla chips on top if you’re feeling fancy (you should).
FAQs & Tips
Can I Use Frozen Corn?
Yep! Just thaw it first. A quick rinse under warm water in a strainer does the trick.
Want More Heat?
Add extra jalapeño, a pinch of cayenne, or your favorite hot sauce before blending.
How to Store Leftovers?
Keep gazpacho in an airtight container in the fridge for up to 3 days. Stir well before serving again.
Can I Mix in Other Veggies?
Totally. Try tomatoes, avocado chunks, or herbs like basil or mint. Just balance the flavors so the corn still shines.
