Summer is the perfect season for cold soups—especially no-cook versions that highlight fresh, local produce. This sweet and spicy corn gazpacho combines the natural sweetness of corn and yellow tomatoes with a bright kick from jalapeño and onion.
One of the earliest recipes I published here was a creamy corn soup. My photography has improved since then, but that soup is still a favorite. Thinking about that recipe and my tomato cucumber gazpacho inspired me to create a corn gazpacho that’s bright, silky, and full of summer flavor.
Do you ever suddenly decide you need a particular dish? I do that all the time. That impulse has led to many recipes on this blog: a peach clafoutis, a French-style butterflied grilled chicken, and more. Now it led to this corn gazpacho.
When developing this soup I focused on three things:
1. A balance of sweet and spicy
Fresh corn is naturally sweet, and small yellow tomatoes add more sweetness and body. To keep the soup from becoming cloying I used jalapeño, white onion, and a splash of sherry vinegar for brightness and contrast.
2. Tomatoes
While some gazpachos omit tomatoes, this one benefits from them. Tomatoes add acidity and body so the soup isn’t thin; they help create a satisfying texture and a lively flavor profile.
3. Keep the color bright and yellow
Corn gazpacho should look like corn—light yellow and inviting, not muddy. To preserve that color choose ingredients that match the corn’s hue: yellow tomatoes, a yellow bell pepper if possible, and white onion. A green jalapeño won’t harm the color, but red tomatoes or green bell peppers can mute the result.
Shopping at the mid-summer farmstand yielded most of what I needed: local corn, little yellow tomatoes, onions, scallions, and hot peppers. I finished my list with a yellow bell pepper from the supermarket. Corn season is the best time to make this.
I started with rough amounts and adjusted while blending. For four servings I used about three ears of corn, roughly two cups of yellow tomatoes, and one yellow bell pepper—an easy 3-2-1 guideline. From there I added jalapeño, olive oil, spices like cumin, and tasted and tweaked until the balance felt right.
I debated adding a slice of bread to improve texture and keep the soup gluten-free, but a bit of white bread blended in made the mouthfeel smoother. It’s optional—delicious either way—but I prefer it with the bread for a silkier finish.
One important step is to chill the gazpacho. Refrigerating it for at least an hour lets the flavors mellow and meld. You can make it a few hours or a day ahead, which makes it convenient for dinner—serve it with grilled flank steak or keep it vegetarian with a fresh salad.
– Happy Eating, Annemarie
Sweet and Spicy Corn Gazpacho
1 hr 10 mins
1 hr 10 mins
Ingredients
- 3 ears corn
- 2 cups yellow tomatoes
- 1 yellow bell pepper, roughly chopped
- 1/4 cup chopped white onion
- 2 cloves garlic
- 1 medium jalapeño, plus 2 tbsp finely diced for garnish
- 1 slice white bread, optional
- 1-2 tbsp sherry vinegar
- 1 cup water, or stock
- 1/2 cup extra virgin olive oil
- 1 tsp ground cumin
- kosher salt and pepper, to taste
- 2 scallions, thinly sliced
Instructions
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Slice the kernels off the ears of corn. Reserve 1/2 cup of the kernels for garnish.
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Add everything but the scallions, reserved corn kernels, and reserved diced jalapeños to a blender. Blend until as smooth as you like. Taste and season with salt and pepper.
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Refrigerate for at least one hour or up to two days. Serve with bowls of garnishes—sliced scallions, diced jalapeño, reserved corn kernels, and a fruity olive oil to drizzle on top.
Notes
- To easily cut kernels, prop an ear of corn in the center tube of a bundt pan so the kernels collect in the pan.
- You can make corn stock from the cobs: simmer the cobs in 3–4 cups water for an hour, then strain and cool. Refrigerate or freeze for later use.
- I puree this gazpacho until very smooth and add texture with the garnishes.
- Cilantro pairs well with corn, though it’s optional if you or others dislike its flavor.