There’s a moment in late summer when everything feels golden—when the sun lingers just a little longer, and fresh corn is stacked high at roadside stands, its husks whispering secrets of sweetness. This is when I always know it’s time for Summer Sweet Corn Gazpacho.

My grandmother used to say that sweet corn was the sun’s gift to the table. Every August, she’d gather armfuls of just-picked corn, the kind so fresh you could eat it raw, and turn it into dishes that cooled us down after long, hot days. While traditional tomato gazpacho was a staple, she once surprised us with a silky, golden version made with corn, and I’ve been hooked ever since.

This recipe is a celebration of that golden memory. Smooth and vibrant, with the natural sweetness of corn balanced by the brightness of lemon and a whisper of jalapeño heat, it’s a chilled soup that brings elegance and simplicity together. Whether you’re hosting a summer dinner or looking for a light lunch that tastes like sunshine in a bowl, this gazpacho is summer in its purest form.

Why You’ll Love This Recipe:

• Cool & Refreshing – No cooking required; perfect for hot days.
• Naturally Sweet – The peak-season corn delivers a sweet base.
• Elegant Yet Easy – A stunning first course or light meal.
• Vegan & Gluten-Free – A healthy choice that suits many diets.
• Make-Ahead Friendly – Gets even better after a day in the fridge.

INGREDIENTS YOU’LL NEED:

• 4 ears of fresh sweet corn
• 1 small cucumber, peeled and deseeded
• 1 yellow bell pepper, deseeded
• 1 cup yellow cherry tomatoes or 1 large yellow heirloom tomato
• 1 small shallot
• 2 cloves garlic
• 1 small jalapeño (optional, for a kick)
• ⅓ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons white balsamic vinegar
• 2 teaspoons kosher salt

How to Make Summer Sweet Corn Gazpacho

This vibrant cold soup is as easy to make as it is to enjoy. Here’s how you can turn a handful of fresh vegetables into a silky, golden bowl of summer.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the Corn

Start by slicing the kernels off each cob. Don’t throw out the cob just yet—use the back of your knife to scrape the milky pulp into the bowl. This secret step is what gives the gazpacho its creamy texture. Set aside about ¼ cup of the kernels for garnish.

Step 2: Prep the Veggies

Peel and deseed the cucumber to keep the gazpacho’s yellow hue bright and sunny. Dice the bell pepper and tomato. Peel the shallot and garlic. If you like a little heat, keep the jalapeño seeds in, otherwise remove them for a milder soup.

Step 3: Blend Until Smooth

Place everything—except the reserved corn—in a high-powered blender: corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeño, olive oil, lemon juice, white balsamic vinegar, and salt. Blend until it’s silky smooth.

Step 4: Adjust and Taste

If the gazpacho is thicker than you like, add a tablespoon or two of cold water or extra olive oil. Taste and adjust the salt or lemon juice as needed.

Step 5: Chill the Soup

Pour the soup into a large container, cover, and refrigerate for at least 2 hours. Trust me—this waiting time is worth it. The flavors settle and intensify beautifully.

Step 6: Garnish and Serve

When ready to serve, ladle the chilled soup into bowls and top with the reserved corn, a few cherry tomato slices, fresh basil, and a drizzle of olive oil. For extra flair, try a swirl of basil oil.

HELPFUL TIPS:

• Choose ripe yellow tomatoes for the best color and a hint of acidity.
• Keep it smooth by using a high-speed blender—this is key for the creamy finish.
• No yellow tomatoes? You can substitute red ones, but the color will shift.
• Serve in chilled bowls for an extra refreshing touch.

DETAILS:

• Prep Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 4 servings
• Category: Soup
• Method: Blending
• Cuisine: Spanish-inspired
• Diet: Vegan, Gluten-Free

NOTES:

• You can freeze any leftovers for up to 3 months, although the texture may change slightly.
• Add a few fresh herbs like tarragon or chives if you’d like a twist on the flavor profile.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 220
• Fat: 14g
• Carbohydrates: 22g
• Protein: 3g
• Fiber: 3g
• Sugar: 6g

FREQUENTLY ASKED QUESTIONS:

What is sweet corn gazpacho?
Sweet corn gazpacho is a chilled, creamy soup made from fresh summer corn and other seasonal vegetables. It’s naturally sweet, smooth, and perfect for hot weather. Often garnished with fresh basil, tomatoes, and corn kernels, it offers a refreshing twist on traditional gazpacho without using dairy.

Is corn gazpacho dairy free?
Yes, sweet corn gazpacho is naturally dairy-free. It gets its creamy texture from blended corn and vegetables, not cream or milk. This makes it a perfect light, plant-based option for summer meals, especially for those avoiding dairy.

How do you make sweet corn gazpacho?
To make sweet corn gazpacho, blend fresh corn with yellow tomatoes, cucumber, garlic, lime juice, and olive oil until smooth. Chill the mixture for at least an hour. Serve cold and garnish with corn kernels, cherry tomatoes, herbs like basil or cilantro, and a drizzle of olive oil.

What goes well with sweet corn gazpacho?
Sweet corn gazpacho pairs well with crusty bread, grilled vegetables, or a fresh summer salad. For a heartier option, serve it alongside grilled chicken or lamb skewers. Toppings like pesto drizzle, cherry tomatoes, and fresh herbs also elevate the flavor.

What ingredients do you need to make corn gazpacho?
You’ll need fresh corn, yellow tomatoes, cucumber, garlic, olive oil, lime juice, and sea salt. Optional garnishes include cherry tomatoes, basil, corn kernels, and a touch of pesto or olive oil. All ingredients are blended and served chilled for a refreshing summer soup.

Is gazpacho vegan?
Yes, traditional gazpacho—and sweet corn versions too—is typically vegan. It’s made by blending raw vegetables like tomatoes, corn, cucumbers, and peppers with olive oil and seasoning. There’s no dairy or animal products, making it ideal for plant-based diets.

STORAGE INSTRUCTIONS:

• Refrigerator: Store in a sealed container for 3 days.
• Freezer: Freeze in portions for up to 3 months; defrost overnight in the fridge.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Creamy Italian Meatball Soup
• Creamy Chicken Noodle Soup
• The Very Best Gazpacho
• The Comforting Warmth of Vegetarian Corn Chowder

CONCLUSION:

Summer Sweet Corn Gazpacho is one of those rare dishes that feel both luxurious and effortless. It captures summer’s bounty in every spoonful—sun-kissed, sweet, tangy, and fresh. Whether you’re throwing a backyard dinner party or cooling off after a long day in the sun, this golden gazpacho will leave you refreshed, satisfied, and just a little bit nostalgic.

Print