When temperatures start climbing, turning on the oven feels like the last thing I want to do. That’s when I turn to refreshing, no-cook meals like this Summer Corn Gazpacho. I’ve always loved gazpacho because it’s an easy, delicious way to eat your veggies, but I wanted to put my own spin on it. This version is corn-forward, highlighting sweet summer corn with bright notes of herbs, garlic, and lemon. The finishing touch is an easy basil oil that adds a herby kick and elevates this simple dish to something you’d expect at a fancy restaurant. It’s become my go-to for summer entertaining or a light lunch when it’s too hot to think about cooking!
Making Summer Corn Gazpacho
Once your corn is prepped, this gazpacho comes together in minutes. I like to blanch the corn first to bring out its natural sweetness and soften it slightly. Just drop the ears into boiling water for 5-6 minutes, then cool them before cutting the kernels off the cob. If you’re really pressed for time, you could substitute frozen corn that’s been thawed, but fresh summer corn really makes this dish special.
The rest is as simple as chopping your veggies and adding everything to a blender. I prefer to pulse rather than fully puree, leaving the gazpacho with a bit of texture. Unlike traditional tomato-based gazpacho, this version uses yellow tomatoes and yellow bell pepper to maintain that beautiful golden color that showcases the corn.
The basil oil takes this soup from good to great. It’s just three ingredients blended together, but it adds such a punch of flavor and makes the presentation look so professional. I like to store mine in a squeeze bottle in the fridge so I can easily drizzle it over each serving.
For serving, I recommend chilling the gazpacho thoroughly before topping with extra diced vegetables and a generous drizzle of basil oil. It’s perfect for make-ahead entertaining since the flavors actually improve after a day in the refrigerator.
More corn recipes
If you’re like me, then once summer hits, you’re throwing corn in everything. Lucky for you, I’ve got a bunch of delicious corn-forward recipes to make the most of sweet summer corn!
Try my Southwest Corn Salad or Light Mexican Street Corn as a side dish at your next BBQ. For a more substantial main, try my Healthy Summer Squash & Corn Pizza or Elote Chicken & Rice Bake. Enjoy!
Summer Corn Gazpacho with Fresh Basil Oil
Equipment
- Blender
- Mixing Bowl
Ingredients
- 1 shallot
- 1 English cucumber peeled and deseeded
- 1 yellow bell pepper deseeded
- 1 pint yellow tomatoes
- 4 ears corn peeled blanched, and cut off the cob
- 2 cloves garlic
- 2 tbsp canned jalapeño
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- Zest of 1/2 lemon
- 3 tbsp red wine vinegar
- 2 tbsp salt
- 1/4 cup fresh basil washed
- 3 tbsp olive oil
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Peel and blanch your corn by dropping in boiling water for 5-6 minutes. Then cool and cut off the cob.
- Wash all of your veggies, peel and de-seed your cucumber, and de-seed your pepper. Peel your garlic and juice your lemon.
- Add all of your gazpacho ingredients into a blender and blend until smooth (I like to leave it a little chunky for texture).
- To make the basil oil, combine all ingredients in a small blender or food processor and blend for about a minute until smooth.
- Chill the gazpacho for at least 1 hour before serving.
- Serve cold with extra diced vegetables on top and a drizzle of basil oil.
- Store the basil oil in the refrigerator for up to 5 days.
