Easy Sweet Corn & Yellow Tomato Gazpacho

As summer arrives, it’s time for cold soups like gazpacho! Have you tried easy sweet corn and yellow tomato gazpacho? You’ll love it! It’s a refreshing recipe perfect for beating the summer heat. No cooking needed – just cut, blend, and enjoy! You can make it a few days in advance, and it’s light, refreshing, and vegan, plant-based, and gluten-free, packed with fresh, local produce.

This sweet corn and yellow tomato gazpacho bursts with bright, sweet flavours from corn, tomatoes, and yellow pepper, while jalapeño and onions add a hint of heat. It’s a thick, creamy, sweet, and spicy chilled soup that highlights the fresh flavours of summer.

We’re putting a twist on the classic gazpacho, which usually has tomatoes, cucumber, bell peppers, vinegar, and olive oil. Adding sweet corn gives it a creamier, richer texture and a well-rounded flavour. Fresh corn is essential, so enjoy this recipe when summer corn is at its peak.

This soup is very easy to make and versatile – add any fresh ingredients you like, based on your taste.

What is Gazpacho??

Gazpacho is a cold soup or drink made of raw, blended vegetables. It originated in the southern regions of Iberian peninsula. Traditionally gazpacho is made with tomatoes, cucumbers, garlic, and stock. It is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. Check out our Easy Spanish Tomato Gazpacho Soup Recipe.

Ingredients needed to make Easy sweet corn and Yellow Tomato Gazpacho

Gazpachos are all about fresh produce and this sweet corn gazpacho is no exception. To get a perfect balance of sweet and spicy and to keep the colour bright and yellow, here’s what you’ll need:  

• Sweet yellow cherry tomatoes – The tomatoes bring a bright acidity along with their sweetness and lots of body to the soup
• Sweet corn – give the soup its bright sweet flavours
• Yellow bell pepper – Gazpacho is never complete without a sweet, crisp bell pepper.
• Brown onion, Garlic and green onions – adds pungency and sharpness to the soup
• Jalapeño – Give the needed hint of spiciness
• Sea salt and black pepper perfect seasoning
• Cayenne Pepper – helps cut the sweetness of the corn.
• Onion Salt – adds in extra flavour, if you can’t find onion salt substitute it with regular salt and some onion powder.
• White wine vinegar – For acidity
• Avocado oil – its smooth buttery texture and nutty and grassy flavour blends well with the corn and tomatoes.
• Lemon juice – adds brightness

How to Make Sweet Corn & Yellow Tomato Gazpacho

The steps for this sweet corn and tomato gazpacho are simple:

1. Add the onions, garlic, green onions, tomatoes, par boiled corn, yellow peppers, and jalapeños to a bowl. 
2. Stir in the smoked paprika, onion salt, salt, pepper, vinegar and lemon juice. Then let sit for 30 minutes to an hour.
3. Transfer to a blender and blend until you reach the desired consistency.  
4. Slowly pour in the rest of the avocado oil while blending until smooth. 
5. Then chill for 2-3 hours or rest overnight for all the flavours to develop even more.
6. Garnish with more corn, lettuce, sliced jalapeño and paprika pepper. Enjoy!

Helpful Tips and Tricks to Make Corn Gazpacho:

• To ensure the soup has a bright yellow colour, use yellow tomatoes and a yellow bell pepper. Avoid using green peppers or red tomatoes as they will change the colour and flavour of the soup.
• Par boiling the corn to give the soup a creamier and richer texture. You can use raw corn as well, but then add some white butter beans to the soup for creaminess.
• Top this gazpacho with corn kernels, green onions, chives, sliced jalapeño, lettuce, and radish.
• Puree the gazpacho until it’s quite smooth. The garnishes will add texture to the smooth, creamy base.
• Coriander and corn pair well together, but I prefer this soup without coriander.
• Prepare corn gazpacho in advance and chill it for a couple of hours before serving. It will keep for 3 to 5 days in an airtight container in the fridge.
• Freeze corn gazpacho by transferring it to a freezer-safe container. Store it for up to 6 months and thaw in the fridge overnight before serving.

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Easy Sweet Corn & Yellow Tomato Gazpacho

Serves: 6 Prep Time: 20 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

• 325grams yellow cherry tomatoes
• 3 ears sweet corn, parboiled
• 2 yellow peppers, diced
• 1 medium yellow onion, chopped
• 2 spring onions, greens reserved for garnish
• 1 clove garlic, roughly chopped
• 1 jalapeño, sliced
• ½ tsp cayenne pepper
• ½ tsp onion salt
• salt and pepper to taste
• 2 tbsp white wine vinegar
• 4 tbsp avocado oil 
• ½ cup corn stock, reserved from boiling the corn
• juice of ½ a lime

Garnish

• Green onions
• Lettuce
• corn kernels
• jalapeño
• chives
• cayenne pepper

method

1. Boil the corn in water for 7-8 minutes. Remove and let it cool. Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve ⅓ 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.
2. Chop the rest of the vegetable and put in a mixing bowl with the corn.
3. Add cayenne pepper, onion salt, salt and pepper, wine vinegar, 1 tbsp of the avocado oil and lime juice to the bowl and mix well. Cover and leave for 25-30 minutes for all the flavours to blend.
4. Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Pass it to through a fine mesh sieve if  you want a smoother soup. Refrigerate mixture for at least an hour.
5. When ready to serve, blend mixture for 30 seconds and adjust seasonings.
6. Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
7. Finish each serving with a drizzle of oil and a small about of shredded lettuce, slices jalapeño, chives, and sprinkle of cayenne pepper. Enjoy!!

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