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Sweet Corn Gazpacho With Fresh Herbs

Sweet Corn Gazpacho With Fresh Herbs - A Bright, Chilled Summer Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Fresh sweet corn (4 large ears, kernels cut from the cob; save the cobs)
  • English cucumber (1 medium, peeled if waxed)
  • Yellow bell pepper (1 small, for sweetness and color)
  • Shallot (1 small) or mild red onion (1/4 small)
  • Garlic (1 small clove)
  • Fresh herbs (1/2 cup loosely packed mix of basil, cilantro, and chives; plus extra for garnish)
  • Lime (1–2, for juice and a little zest)
  • Rice vinegar or white wine vinegar (1–2 teaspoons)
  • Extra-virgin olive oil (3–4 tablespoons)
  • Plain Greek yogurt (1/2 cup) or ripe avocado (1/2 large) for a dairy-free option
  • Cold water (1/2–1 cup, as needed to thin)
  • Kosher salt and freshly ground black pepper
  • Optional garnishes: cherry tomatoes (diced), microgreens, extra herbs, a drizzle of chili oil, toasted pepitas, or a crumble of feta

Instructions
 

  • Prep the corn: Cut kernels from the cobs. Scrape the cobs with the back of your knife to release the milky “corn cream.” Reserve 1/2 cup of kernels for garnish.
  • Soften the alliums: Roughly chop the shallot and garlic. Soak them in a small bowl with 1 tablespoon lime juice and a pinch of salt for 5 minutes to mellow their bite.
  • Load the blender: Add corn kernels (and corn cream), chopped cucumber, chopped yellow pepper, the soaked shallot and garlic (including the juice), yogurt or avocado, 3 tablespoons olive oil, 1 tablespoon lime juice, and 1 teaspoon vinegar.
  • Blend until silky: Blend on high for 1–2 minutes until very smooth. Add 1/2 cup cold water to loosen if needed. Taste and adjust with more lime, vinegar, or salt. You want a balanced sweet-tangy profile.
  • Add the herbs: Toss in most of the herbs and blend for 10–15 seconds. This keeps the color vibrant and the flavor fresh. Don’t overblend or it may dull the green.
  • Chill: Transfer to a pitcher or bowl, cover, and refrigerate for at least 1 hour. Chilling thickens the texture and rounds out the flavors.
  • Final seasoning: Stir the gazpacho. If it’s too thick, loosen with a splash of cold water or a drizzle of olive oil. Taste and adjust salt, pepper, and acidity one last time.
  • Serve: Ladle into chilled bowls. Top with the reserved corn kernels, a sprinkle of herbs, black pepper, and a small drizzle of olive oil. Add optional garnishes like cherry tomatoes, chili oil, pepitas, or feta.