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Summer Sweet Corn Gazpacho: A Refreshing Recipe Delight!

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

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

Method
 

  1. 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.
  2. Taste and adjust seasoning if necessary, adding more salt or lime juice to your preference.
  3. Stir in the chopped cilantro and pulse a few times to combine, leaving some texture in the soup.
  4. Transfer the gazpacho to a large bowl or container and refrigerate for at least 2 hours to chill and allow the flavors to meld.
  5. 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.