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Hi all! So I just got back from my honeymoon this past weekend and it’s actually really nice to be home! My husband and I had an absolutely amazing time (we explored our way through Croatia and Italy), but by day 14 we were ready to come home to our dog Dex and to sleep in our own bed. We ate our hearts out, but I don’t feel too bad about it because we also did A LOT of walking and some bike riding (my favorite activity!) and feel like things sort of balanced out in the end….hopefully. :) More on the honeymoon and the things we did and ate coming soon!

For now though we have one of our favorite summer recipes that we’re reposting today, our Sweet Corn Gazpacho, because after a couple weeks of nonstop eating out it was so nice to come home and eat a really simple and fresh dish that also didn’t require us to cook anything after exhaustingly flying home for about 16 hours (24 if you count the 8 hour layover we had between flights, yikes).

This gazpacho really hit the spot for both my husband and I, we ended up eating it all weekend long, adding a side salad or a small piece of toast here and there. We also bulked it up for one of our meals by adding a little bit of cooked quinoa to it and it was really nice! While I’m finally snapping out of my jet-lag and getting back into the swing of things I need to remember to make this gazpacho more often; it really is so refreshing and tasty and I really can’t complain about the 6 minute prep time to make it, you know?! Enjoy! xx, Jenny
Corn for Sweet Corn Gazpacho Fresh Corn for Sweet Corn Gazpacho Corn for Sweet Corn Gazpacho ingredients Corn for Sweet Corn Gazpacho recipe Hi Guys! I’m getting so excited for the summer because there’s always something going on and something to do. I also love summer grilling, barbecues and eating one of my favorite things in the whole world…sweet corn! We were lucky enough to receive some gorgeous sunshine sweet corn from a collective of family farmers in Florida. What’s particularly exciting about this corn is that the sweetness peaks throughout April and May, which means getting our corn-fix on two whole months before summer begins! The lovely people over at Sunshine Sweet Corn are also running a fun Pinterest contest where you can win great prizes. Make sure to head on over to their site for full details.

We used our corn to create this super light and refreshing Sweet Corn Gazpacho. I love raw corn. I always find myself nibbling on freshly cut kernels, every time I cook with corn. I love the crunch of each individual kernel and how they explode the bright sweet flavors into your mouth. So fresh, so good. I don’t think people use raw corn enough, I certainly don’t but need to start…which takes me back to this gazpacho. It’s a different take on the standard tomato gazpacho. I love fun flavored gazpachos, like our Strawberry and Tomato Gazpacho. Our sweet corn gazpacho is a tad bit more hearty, but still makes for a super fresh and light dish. You can kick up the heat by adding in a serrano or jalapeno pepper to the mix. This soup is so easy to make and you can add in whichever fresh ingredients you want, depending on your taste. Sometimes I’ll blend 1/2 a bunch of cilantro directly into the mixture for a more intense flavor.Yum. This recipe is great because it’s vegan and gluten-free (so long as the stock/broth you use is homemade or gluten-free, as some store bought stocks/broths contain gluten). As the weather starts to warm up, I hope you guys try out this quick, easy and delicious sweet corn gazpacho. Enjoy! xx, Jenny

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Sweet Corn Gazpacho
Makes 6 to 7 cups

Ingredients:
3 ears of Sunshine Sweet Corn
12 ounces (about 2 heaping cups) yellow cherry tomatoes
1 yellow bell pepper, seeded roughly chopped
1/2 medium shallot
2 to 4 garlic cloves (depending on preference)
1/2 canned white beans, drained
3/4 to 1 cup vegetable stock
juice of 1 lime, optional
1/2 teaspoon cayenne pepper
1 teaspoon of ground ginger
salt and pepper to taste
garnish:
radish sprouts
high quality extra virgin olive oil
raw Sunshine Sweet Corn kernels
cilantro leaves

Directions:
1. Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve 1/3 cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.
2. Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.
3. When ready to serve, blend mixture for 30 seconds and adjust seasonings.
4. Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
5. Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.

 /   /   /  40 Comments
  1. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This sounds so freaking unreal! A perfect summer soup!

  2. Rachel Not Specified Not Specified

    I can’t wait for summer either! Especially in LA, where it’s been feeling like summer since… well, summer. Definitely going to try this when the temperatures spike.

  3. Genie Not Specified Not Specified

    Lovely summer soup! I’m willing to bet that the slightly wonky green bowls and gold spoons make this soup taste 200% better too.

  4. Norma | Allspice and Nutmeg Not Specified Not Specified

    Ooooi want to make this. I love raw corn and my husband will love this too.

  5. Elyse Not Specified Not Specified

    I am a sucker for yellow food! It makes you happy from the inside!

  6. Brittany Not Specified Not Specified

    This looks way too good!

  7. Sheena @ Hot Eats and Cool Reads Not Specified Not Specified

    This looks SO amazing! Can’t wait to try it!

  8. Linda Not Specified Not Specified

    We love corn, we love gazpacho so this sounds like a winning recipe for our table.

  9. dc Not Specified Not Specified

    Looks yummy! No raw corn lovers here, but I think a few minutes of grilling would be enough to take the too raw edge off. When it stops snowing, I’m going to give this a try!

  10. Angela M-E Not Specified Not Specified

    Looks great! How much canned white beans you need? 1/2 cup? 1/2 can? Looking forward to making this this summer!! Thanks.

  11. Sue Not Specified Not Specified

    You have the best recipes, and the best presentation EVER. I shall be making this , this evening. Keep it up!

  12. Katie @ The Surly Housewife Not Specified Not Specified

    As an Iowa native, I love a good sweet corn recipe. This dish just SCREAMS summer. Which, btw can start anytime now. I never would have thought of making a gazpacho. Great thinking!

  13. Jordan Duke Not Specified Not Specified

    I started eating the bowl, and before I knew it, bottom of the bowl. The only problem with this delicious recipe is that it has a problem with disappearing to quickly ;p NOM NOM NOM.

  14. Katie Not Specified Not Specified

    Is it weird to want to eat this warm? It’s unseasonably chilly today.

  15. Jillian L Not Specified Not Specified

    This recipe is incredible!! Perfect as is, but I did garnish with a bit more of the veggies (some tomatoes and bell pepper because they’re so pretty) as well as some pickled red onion, because I thought they were in the picture, but after looking closer, the purple color is microgreen stalks, but the onion was delicious too!!

  16. Teresa Not Specified Not Specified

    I can’t wait…will frozen corn work?

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  19. Kristin Not Specified Not Specified

    We made this for dinner tonight as it getting warmer outside and we love fresh corn! It was quick and easy to make. I cut way back on the garlic, we both love garlic, but it seemed like a lot. It was good, but I think next time I will cut back even more on the garlic, it was a bit strong.

  20. Anu Not Specified Not Specified

    I agree with the previous comment – this was a lot of garlic. It was too overwhelming that I couldn’t taste the rest of the ingredients. I think I’ll also cut way back on the garlic the next time.

    • Jenny Park Not Specified Not Specified

      Holy Crap! 6 is a lot and that’s a typo….should read 4. It has now been changed to 2 to 4 depending on preference!

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  23. Meg Not Specified Not Specified

    I am so excited to try this recipe! It’s on the books for this weekend. I am always looking for a new gazpacho that is not a tomato bases (no one can compete with my mother’s recipe) and I use the Otolenghi’s green gazpacho recipe to mix it up, but a corn one! Maybe a rainbow gazpacho-tasting party is in order for the summer! Thanks again :)

  24. Samantha Not Specified Not Specified

    Will this keep over night in the fridge? I have some guest coming into town but would like to make it the night before.

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  28. Nadia Not Specified Not Specified

    Sounds like a perfect summer starter. It is weird but the French do not eat much corn and it is very difficult to find fresh corn ever, so I will be using frozen or canned instead.

  29. MODENOVA Not Specified Not Specified

    This looks so delicious.Thanks for sharing. Continue the great work!
    Best, MODENOVA I http://www.modenova.com

  30. Jessica B Not Specified Not Specified

    I know this will be blasphemy for some, but I hate tomatoes. Can I leave them out or substitute in this recipe?

  31. Brooke Not Specified Not Specified

    I would like to freeze this soup after making it? Will that be okay? If so any other directions i should follow or just make the soup and freeze afterwards?

    • Jenny Park Not Specified Not Specified

      This should be just fine frozen! No adjustments needed other than a little re-seasoning, once the soup has thawed :)

  32. Jo Riley Not Specified Not Specified

    This looks amazing! One question: the ingredients list just says “1/2 canned white beans.” Is that supposed to be 1/2 can or 1/2 cup?

    • Jenny Park Not Specified Not Specified

      It’s a 1/2 can (referring to a 15 ounce can of beans), which translates to just about 2/3 a cup!

  33. Neele Not Specified Not Specified

    Mmmmh this recipe sounds so yummy again! I´m such a great fan of any soup and didn’t´ know this version before. So thank you very much :)

    XoXo from Germany

    Neele vom Fashionblog Justafewthings.de

  34. Adriana Not Specified Not Specified

    I wanted to love this recipe but the white beans totally ruined it for me. I was making the soup in stages and blending as I went along before I added the half a can of bean it smelled and tasted so crisp and fresh. The beans make this soup creamy and killed that fresh “dragged through the garden” flavor I was really craving. If you are a fan of traditional gazpacho, skip the beans!

    • Jenny Park Not Specified Not Specified

      I really like how the white beans give this soup body, but yes for a thinner more “corn” based soup, you can totally skip the white beans :)

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