I turned sweet summer corn, bright cherry tomatoes, and fresh basil into a silky chilled soup topped with fresh kernels and a little finishing trick in the blender that makes the texture unexpectedly creamy.

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I never thought a cold soup could surprise me this much. I spooned a bowl and the first thing that hits you is the sweet corn kernels turned silky and cool, then little bursts from halved cherry tomatoes that make the whole thing pop.

It’s bright, but not in a showy way, more like it kept a secret and then told you, slowly. I keep finding reasons to make it again, for picnics, for lazy afternoons, even when I dont feel like cooking.

Try it once and it’ll be the kinda dish you whisper about. Gazpacho Recipe

Ingredients

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Sweet corn, crunchy and sweet, adds fiber and natural sugars, makes soup feel like summer.
Cucumber brings cool wateriness, low in calories, gives a bright, crisp texture.
Cherry tomatoes are tangy, vitamin C rich, add sweet acidity and sunny color.
Greek yogurt adds creaminess, extra protein and a subtle tang, keeps it silky.
Jalapeño brings heat, a little kick wakes the flavors without overpowering.
Olive oil smooths mouthfeel, healthy fats help carry flavor and make it rich.
Fresh basil lifts brightness, aromatic oils add herbaceous zip and lovely scent.

Ingredient Quantities

4 cups fresh sweet corn kernels (about 6 ears) plus a few kernels for topping

1 medium cucumber, peeled, seeded and chopped

1 cup cherry tomatoes, halved, extra for garnish

1 small yellow or red bell pepper, seeded and chopped

1 small shallot or 1/4 cup finely chopped red onion

1 clove garlic, minced

1 small jalapeño, seeded and chopped

1/2 cup plain Greek yogurt

2 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 tablespoon sherry vinegar or white wine vinegar

1 cup cold vegetable broth or water, more if needed

2 tablespoons chopped fresh basil, plus leaves for garnish

Salt and freshly ground black pepper to taste

How to Make this

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1. Cut the kernels off about 6 ears of corn into a big bowl, reserving about a handful (roughly 1/4 cup) for topping; set aside.

2. Peel, seed and chop the cucumber, halve the cherry tomatoes (keep a few extra for garnish), seed and chop the bell pepper, finely chop the shallot or red onion, mince the garlic, and seed and chop the jalapeño.

3. Add the corn, cucumber, cherry tomatoes, bell pepper, shallot/onion, garlic and jalapeño to a blender or food processor (work in two batches if your blender is small).

4. Add 1/2 cup plain Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lime juice, 1 tablespoon sherry or white wine vinegar, 2 tablespoons chopped fresh basil, 1 cup cold vegetable broth or water, and a generous pinch of salt and freshly ground black pepper.

5. Blend until very smooth and creamy, stopping to scrape down the sides; if it’s too thick add more cold broth or water a few tablespoons at a time until you reach a soup consistency you like.

6. Taste and adjust: more lime for brightness, more vinegar for tang, or more salt and pepper to balance; you cant fix it after chilling so get seasoning right now.

7. Chill the soup in the fridge at least 1 hour (overnight is even better) to let flavors meld and cool completely. Meanwhile toss the reserved corn kernels with a little olive oil and a pinch of salt and quickly saute or grill them for a minute or two if you want a little char and texture.

8. To serve, ladle the chilled gazpacho into bowls, top with the reserved corn, extra halved cherry tomatoes and basil leaves, drizzle a bit of olive oil and finish with freshly ground black pepper.

Equipment Needed

1. Sharp chef’s knife for cutting corn off the cobs and chopping veggies
2. Sturdy cutting board big enough for 6 ears of corn
3. Large mixing bowl to catch kernels and to mix/toss ingredients
4. Blender or food processor, you might need to work in batches if it’s small
5. Measuring cups and spoons for yogurt, oil, lime, vinegar and broth
6. Rubber spatula or bench scraper to scrape the blender and stir the soup
7. Small skillet or grill pan to quickly char the reserved corn kernels
8. Ladle and bowls for chilling and serving, plus a spoon for tasting

FAQ

Can I use frozen or canned corn instead of fresh? A: Yes. Frozen works great if thawed first, canned is fine but rinse well and cut back on the broth since canned is wetter. For best flavor try grilling or charring fresh corn for a smoky kick, but frozen or canned will still make a tasty soup.

How long can I make the gazpacho ahead and how do I store it? A: You can make it 1 to 2 days ahead, the flavors actually meld and get better. Keep it in an airtight container in the fridge, stir before serving and add garnishes last. It will keep about 3 days, after that it starts to lose brightness.

I need it dairy free or vegan, what can I swap for the Greek yogurt? A: Use plain unsweetened coconut yogurt or silken tofu for creaminess, or skip the yogurt and add a ripe avocado and a touch more broth. Taste and adjust the lime and salt cause the texture changes.

How do I control the heat? It sounds spicy. A: Seed the jalapeño to reduce heat, or remove it entirely and use a pinch of cayenne if you want just a hint. If it gets too spicy add more yogurt, avocado, or a splash more broth and lime to balance it out.

Should the soup be smooth or chunky and how do I get a silky texture? A: Either is fine. For silky, blend thoroughly and pass through a fine mesh sieve, pressing with a spoon. For rustic texture blend less so you keep some corn and veg bits. Add more cold broth or water if it’s too thick.

Best way to serve and garnish? A: Serve very cold in bowls or chilled glasses, top with a few reserved fresh corn kernels, halved cherry tomatoes, basil leaves and a drizzle of olive oil. Crunchy tortilla strips or seeded croutons add nice texture, and extra lime wedges on the side never hurt.

Summer Sweet Corn Gazpacho Recipe Substitutions and Variations

Fresh sweet corn kernels: swap for frozen sweet corn (thaw first), or canned corn (drain and rinse), or use grilled charred corn for a smoky boost. Frozen is best out of season, canned works in a pinch.
Plain Greek yogurt: use sour cream or crème fraîche for the same tang and creaminess, or a plain dairy free yogurt (coconut or almond) to make it vegan. If using coconut, add a little extra lime to cut the sweetness.
Cucumber: replace with peeled, seeded zucchini for a similar texture, or try a firm green apple for a bright crisp twist, or just add extra bell pepper if you want more crunch and color.
Jalapeño: swap for a serrano if you want more heat, a poblano for milder flavor, or skip fresh chiles and stir in a pinch of red pepper flakes or a dash of hot sauce to control spice level.

Pro Tips

1. Char a few of the reserved corn kernels in a screaming hot skillet or under the broiler for a minute or two, it gives the whole soup a smoky pop and fun texture. You can even char whole ears first then cut the kernels if you want extra depth, just don’t overcook them or they get tough.

2. Get the seasoning right while the soup is still room temp, cold soups tend to mute flavors so if it’s not bold now it wont be later. Taste for acidity and salt, and err on the side of a little more lime or vinegar than you think at first.

3. If you want an ultra silky texture, push the blended soup through a fine mesh sieve or blend longer with a little extra cold broth, it’ll feel more luxe and avoid any tiny corn bits that make it gritty. If you like crunch though skip this step, texture is personal.

4. Tame the heat and bite: remove jalapeño seeds and the white ribs if you want mild heat, or keep some if you like spice. Soak chopped shallot in cold water for 5 minutes or briefly sauté it to mellow the raw sharpness, and let the yogurt come closer to room temp so it blends smoother without little lumps.