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Summer Sweet Corn Gazpacho: A Refreshing Recipe Delight!

Paul
A refreshing and vibrant Summer Sweet Corn Gazpacho, perfect for hot days.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Soup
Cuisine Spanish
Servings 6 servings
Calories 150 kcal

Ingredients
  

  • 4 cups fresh sweet corn kernels about 6 ears of corn
  • 1 medium cucumber peeled and diced
  • 1 medium red bell pepper diced
  • 1 small red onion diced
  • 2 cups tomato juice
  • 1/4 cup fresh lime juice about 2 limes
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced (for garnish)
  • Extra lime wedges for serving

Instructions
 

  • In a large blender or food processor, combine the sweet corn, cucumber, red bell pepper, red onion, tomato juice, lime juice, cumin, salt, and black pepper. Blend until smooth.
  • Taste and adjust seasoning if necessary, adding more salt or lime juice to your preference.
  • Stir in the chopped cilantro and pulse a few times to combine, leaving some texture in the soup.
  • Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
  • Serve the gazpacho in bowls, garnished with diced avocado and extra lime wedges on the side.

Notes

  • For a spicier version, add a diced jalapeño or a dash of hot sauce to the blender.
  • Substitute fresh herbs like basil or mint for cilantro to create a different flavor profile.
Keyword cold soup, summer recipes, Summer Sweet Corn Gazpacho, Vegan Soup