This Easy Fresh Corn Gazpacho is a cool and refreshing soup perfect for hot days! Made with sweet corn, tomatoes, and lots of fresh veggies, it’s super light and tasty.
I love how quick it is to whip this up—just blend everything together! It’s like a summer party in a bowl. Don’t forget to garnish with some extra corn for that perfect crunch!
Key Ingredients & Substitutions
Fresh Corn: The star of this gazpacho! Sweet fresh corn makes it extra tasty. If you can’t find fresh corn, frozen corn can work, but always try to use fresh if possible for the best flavor.
Jalapeño: This adds a nice kick! If you’re sensitive to spice, use less or substitute with a sweet pepper like a bell pepper. You can also omit it entirely for a milder flavor.
Cilantro: Fresh cilantro gives a bright taste. If you’re not a fan, try parsley for a different twist. I personally love cilantro for its fresh touch!
Smoked Paprika: This ingredient adds depth. If you don’t have it, sweet paprika is an okay substitute. You could also skip it and use a small amount of chili powder.
How to Blend for the Creamiest Gazpacho?
Getting the right texture is key! Start by blending all ingredients until smooth. If you want it creamier, blend longer and adjust with water gradually. Remember, go slow on the water; you can always add more but can’t take it out!
- Add a little cold water at a time while blending to check consistency.
- For a less creamy version, just pulse the ingredients until combined.
- Adjust the water to suit your preference—aim for a soup-like texture!
Don’t forget to chill it! Allowing it to sit in the fridge for at least 30 minutes helps the flavors really come together. Enjoy!
Easy Fresh Corn Gazpacho
Ingredients You’ll Need:
Main Ingredients:
- 4 ears fresh corn, husked (kernels removed)
- 1 cup corn kernels reserved for garnish
- 1 small yellow bell pepper, chopped
- 1/2 medium cucumber, peeled and chopped
- 1 small jalapeño, seeded and chopped (adjust to heat preference)
- 2 cloves garlic
- 1/4 cup fresh cilantro leaves, plus extra for garnish
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1-1.5 cups cold water (to adjust thickness)
- Lime slices (for garnish)
Time Needed:
This fresh corn gazpacho takes about 10-15 minutes to prepare and then should be chilled for at least 30 minutes. Total time including chilling is roughly 45 minutes, making it a quick and easy dish to whip up!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by husking the corn and removing the kernels. You’ll need 4 ears of corn, and don’t forget to save about 1 cup of the kernels for garnish later. Set them aside!
2. Blend the Ingredients:
In a blender or food processor, combine the corn kernels (not the reserved ones), chopped yellow bell pepper, cucumber, jalapeño, garlic, cilantro, lime juice, smoked paprika, cumin, and a pinch of salt and pepper. Blend until everything is smooth. Depending on your desired consistency, add cold water a little at a time, blending until you reach a creamy but pourable texture.
3. Season to Taste:
Once blended, taste your gazpacho and adjust the seasoning. You might want to add more salt, pepper, or lime juice based on your preference.
4. Chill the Gazpacho:
Transfer the gazpacho to a bowl or container and cover it. Place it in the refrigerator to chill for at least 30 minutes. This allows the flavors to come together beautifully!
5. Serve and Garnish:
When you’re ready to serve, ladle the chilled gazpacho into bowls. Garnish each serving with the reserved corn kernels, some sliced jalapeño, a sprinkle of smoked paprika, fresh cilantro sprigs, and a lime wedge on the side. It’s all about that fresh presentation!
6. Enjoy!
Enjoy your refreshing, creamy fresh corn gazpacho. Perfect as a light appetizer or a cool summer meal!
FAQ for Easy Fresh Corn Gazpacho
Can I Use Canned Corn Instead of Fresh Corn?
Yes, you can use canned corn in a pinch! Just be sure to drain and rinse it well to reduce excess sodium. However, fresh corn will give the soup a sweeter and more vibrant flavor.
How Long Does Leftover Gazpacho Last?
Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may deepen as it sits, making it even tastier!
Can I Make This Gazpacho Spicier?
Absolutely! To amp up the heat, you can add more jalapeño or even toss in some chopped serrano peppers. You could also include a dash of hot sauce if you like an extra kick!
What Can I Serve with Gazpacho?
This gazpacho pairs beautifully with crusty bread, homemade croutons, or a fresh salad. You could also serve it alongside grilled shrimp or chicken for a heartier meal.
