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–+ servings
chilled corn soup recipe

Corn Gazpacho

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Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Large bowl
  • 1 Whisk
  • 1 Sieve
  • 1 Spoon for serving

Ingredients
  

  • 4 cup corn kernels fresh or thawed from frozen
  • 1 cup cucumber peeled and diced
  • 1 cup yellow bell pepper diced
  • 1 clove garlic minced
  • 1 small shallot chopped
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced, for garnish

Instructions
 

  • In a blender, combine corn kernels, cucumber, yellow bell pepper, garlic, and shallot.
  • Blend the mixture until smooth.
  • Add olive oil, white wine vinegar, water, salt, and pepper to the blender.
  • Blend again until all ingredients are fully incorporated.
  • Pour the mixture into a large bowl and whisk to ensure even texture.
  • Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
  • Before serving, stir in the chopped basil and cilantro.
  • Pass the gazpacho through a sieve for a smoother texture, if desired.
  • Serve chilled in bowls, garnished with diced avocado.

Notes

For the best flavor, use fresh, sweet corn when in season. If using frozen corn, ensure it's fully thawed before blending. Adjust seasoning to taste, and feel free to add a pinch of chili flakes for a spicy kick.
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