Serves 4

Sweet Corn Gazpacho is the perfect refreshing dish for hot summer days, blending the sweetness of fresh corn with a zing of ginger. It’s the perfect use for some leftover corn on the cob that might be hanging out in your fridge from last night’s barbecue. This chilled soup is a delightful twist on the classic gazpacho, offering a burst of summer flavors in every spoonful. The base of vegetable broth keeps it light, but for a creamy note, you can replace half a cup with coconut milk. This subtle change adds a delightful richness that pairs beautifully with the sweetness of the corn. The soup’s vibrant yellow hue is as pleasing to the eyes as it is to the taste buds. To finish, drizzle with spicy chili oil and sprinkle with fresh basil. This vibrant gazpacho is so easy to prepare – everything goes into a blender or food processor. It’s perfect for a refreshing appetizer or a light main course on a sweltering day.

The crispy chili rice is completely optional but adds a great textural element to the creamy corn gazpacho. The recipe for the crispy rice is down below.

Table of Contents

• Ingredients you will need for this sweet corn gazpacho
• How to make this sweet corn gazpacho recipe
• Tips and tricks to make the best gazpacho
• FAQ

Ingredients you will need for this sweet corn gazpacho

This recipe is simple and packed with refreshing flavors. Here’s what you’ll need:

• 2 cobs of corn, cooked
• 1 yellow pepper, diced
• 1 cucumber, peeled and roughly chopped
• ½ Vidalia onion, roughly chopped
• ¼ cup blanched almonds
• 1 clove garlic
• ½” piece of fresh ginger root
• 1 ½ -2 cups vegetable broth (or water)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• Fresh basil
• Chili oil

For the Crispy Chili Rice Topper

• 2 tablespoons chili oil
• 1 cup leftover rice

How to make this sweet corn gazpacho recipe

Follow these simple steps to prepare your delicious sweet corn gazpacho:

1. Remove the kernels of corn off the cobs and discard the cobs.
2. Add the corn, yellow pepper, cucumber, onion, almonds, garlic, and ginger to a blender. Pour in 1 ½ cups of the vegetable broth and puree on high for 1 minute or more until the mixture is smooth. Add more vegetable broth if you want the consistency of the gazpacho to be thinner.
3. Add the olive oil, white wine vinegar, and salt and blend for another 10 seconds.
4. Place a fine mesh strainer over a bowl and pour the gazpacho into the strainer a little at a time. Use the back of a spoon to work the liquid through the strainer and discard any solids that remain in the strainer.
5. Cover the gazpacho and chill for at least one hour up to 24 hours.
6. Remove the gazpacho from the fridge and taste for seasoning. Add more salt or vinegar as needed.
7. Serve the cold soup in bowls and garnish with chopped basil and drizzle with chili oil.

For the Crispy Chili Rice Topper

1. Place the chili oil in a frying pan placed over medium heat.
2. Add the cooked rice to the frying pan, breaking up any clumps of rice into individual grains. Let the rice cook, undisturbed, for about 2-3 minutes. Then stir and cook again undisturbed for another 2-3 minutes. Continue to cook the rice until it gets crispy.
3. Transfer the rice to a bowl and let it cool completely.

Use the rice to top soups and salads.

Tips and tricks to make the best gazpacho

Creating the perfect gazpacho involves a few key tips:

• Use fresh ingredients: Fresh corn, cucumber, and herbs will enhance the flavor of the gazpacho.
• Chill well: Ensure the soup is well-chilled before serving for the best refreshing taste.
• Strain for smoothness: Straining the gazpacho gives it a smooth texture, free of any fibrous bits.
• Customize to taste: Adjust the seasoning and consistency to your preference, adding more broth or vinegar as needed.

FAQ

Can I make this gazpacho ahead of time?

Yes, this gazpacho can be made a day in advance and stored in the fridge. The flavors will meld together, making it even more delicious.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

Can I use a different type of nut?

Yes, you can substitute the blanched almonds with cashews or macadamia nuts for a different flavor.

What can I use instead of chili oil?

If you don’t have chili oil, you can use a few drops of hot sauce or a sprinkle of red pepper flakes for heat.

And that’s it for this Sweet Corn Gazpacho with Crispy Chili Rice!

If you make it, please tag me on Facebook or Instagram so I can see! And if you can’t get enough of refreshing summer soups, check out my other soup recipes here.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!

Sweet Corn Gazpacho with Crispy Chili Rice

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• Author: Andrea Buckett

Ingredients

2 cobs of corn, cooked 

1 yellow pepper, diced

1 cucumber, peeled and roughly chopped

½ vidalia onion, roughly chopped

¼ cup blanched almonds

1 clove garlic

½” piece of fresh ginger root

1 ½ -2 cups vegetable broth (or water)

3 tablespoons of extra-virgin olive oil

2 tablespoons of white wine vinegar

½ teaspoon salt

Fresh Basil 

Chili Oil

Instructions

1. Remove the kernels of corn off the cobs. Discard the cobs 

2. Add the corn, yellow pepper, cucumber, onion, almonds, garlic and ginger to a blender. Pour in 1 ½ cups of the vegetable broth and puree on high for 1 minute or more until the mixture is smooth. Add more vegetable broth if you want the consistency of the gazpacho to be thinner

3. Add the olive oil, white wine vinegar and salt and blend for another 10 seconds.

4. Place a fine mesh strainer over a bowl and pour the gazpacho into the strainer a little at a time.  Use the back of a spoon to work the liquid through the strainer and discard any solids that remain in the strainer. 

5. Cover the gazpacho and chill for at least one hour up to 24 hours.

6. Remove the gazpacho from the fridge and taste for seasoning. Add more salt or vinegar as needed. 

7. Serve the cold soup in bowls and garnish with chopped basil and drizzle with chili oil.

Crispy Chili Rice Topper

2 tablespoons chili oil 

1 cup leftover rice

1. Place the chili oil in a frying pan placed over medium heat. 

2. Add the cooked rice to the frying pan, breaking up any clumps of rice into individual grains.  Let the rice cook, undisturbed for about 2-3 minutes.  Then stir and cook again undisturbed for another 2-3 minutes.  Continue to cook the rice until it gets crispy. 

3. Transfer the rice to a bowl and let it cool completely.

Use the rice to top soups and salads.