A refreshing Summer Sweet Corn Gazpacho that bursts with the flavors of fresh vegetables and herbs, perfect for a warm day.

Scale

4 ears sweet corn

1 small cucumber

peeled and deseeded

1 yellow bell pepper

1 cup yellow cherry tomatoes

or 1 large yellow tomato

1 small shallot

2 cloves garlic

1 small jalapeno

optional

⅓ cup extra virgin olive oil

2 tablespoons lemon juice

2 tablespoons sherry vinegar

2 teaspoons kosher salt

basil oil

optional

fresh sweet corn

optional

heirloom cherry tomatoes

sliced

fresh basil

flaky sea salt

Cut the corn kernels off the cobs and set aside.
In a blender, combine the corn kernels, cucumber, yellow bell pepper, yellow cherry tomatoes (or large tomato), shallot, garlic, and jalapeno (if using).
Add the olive oil, lemon juice, sherry vinegar, and kosher salt.
Blend until smooth and adjust seasoning if necessary.
Chill in the refrigerator for at least 30 minutes before serving.
Serve chilled, topped with fresh sweet corn, heirloom cherry tomatoes, fresh basil, and a drizzle of basil oil and flaky sea salt if desired.

For added texture, reserve some corn kernels to top the gazpacho. Adjust the level of spiciness by modifying the amount of jalapeno used.

Keywords: Summer Sweet Corn Gazpacho, gazpacho, summer soup, fresh corn soup, cold soup, vegetarian recipe