Fresh summer corn gazpacho is incredibly flavorful and so easy to make! This quick recipe is summer in a bowl - perfect as a side or light dinner, just add crusty bread.
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Quick and easy gazpacho recipe
This fresh summer corn gazpacho is so quick and easy, you can have a light dinner ready before the crusty baguette is toasted!
Prepping the ingredients takes the most time, and even that is pretty simple because everything goes into the blender! The main thing I'd suggest you spend extra time on is seeding the Serrano peppers if you want a milder heat. You can omit them altogether, although they add a nice flavor. Maybe just try one?
If you enjoy fresh, lighter dinners during the summer, see these cool recipes for hot weather.
How to make gazpacho
Gazpacho is inherently quick to make because it is a cold soup made from raw vegetables.
This corn gazpacho recipe could not be easier: the prep involves cutting fresh corn away from the cob, seeding peppers, and chopping things into more blender friendly sizes. Blend, blend, and you are done!
Dishes to enjoy with gazpacho
A crisp cool salad is at the top of my list to serve with gazpacho, like this green goddess salad or these mini wedge salad. If you need more of an entree to go with gazpacho as a side dish, a buffalo wing salad or a chef salad bar works well.
A crusty baguette or some sort of bread or cracker is also ideal to provide a balance of carbs with all the veggies. A salt and vinegar cracker is a perfect dipper!
I have received major side eye for this one, but this corn gazpacho makes a flavorful base to a cold pasta salad... or even over warm pasta. Try it!
Add some protein!
A protein rich addition to stir into gazpacho is quinoa. I love this summer corn gazpacho enough to make it the whole dinner.
When I want more protein, I have several ways to boost protein to turn a bowl of soup into an entree:
- tasty tofu on the side, like whiskey garlic tofu, or crispy southern fried tofu
- soft white cannellini beans or crispy chickpeas as a garnish
- a crumbled veggie burger, like the reader favorite white bean veggie burger
How long does gazpacho last?
We meal prep summer corn gazpacho as a quick and easy, hot weather recipe. I’ll make a double batch and enjoy for lunch with a salad and bread or crackers.
When stored in a glass container with lid in the refrigerator, my rule of leftovers is 3 to 4 days for maximum flavor and freshness.
Did you make this corn gazpacho?
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Fresh Corn Gazpacho
Gazpacho is incredibly flavorful and so easy to make! This quick recipe brings you summer in a bowl - perfect for a side dish or light dinner, just add crusty bread.
Ingredients
- 2 pounds yellow tomatoes, quartered
- 2 yellow bell peppers, seeded and diced
- 4 ears corn, cut from cob (save a few kernels for garnish)
- ½ white onion, peeled and diced
- 3 cloves garlic, peeled and smashed
- 1-2 Serrano peppers (depending on desired heat level)
- 2 teaspoons sea salt
- 2 tablespoons olive oil (optional, omit if oil free)
- 1 tablespoon rice wine vinegar
- juice of 2 limes
- sea salt, to taste
Instructions
- Prep all ingredients.
- Add all of the ingredients to a high speed blender and blend until smooth.
- Refrigerate until ready to serve.
- Garnish with cilantro, Serrano, fresh corn kernels
Notes
gluten free, dairy free, soy free vegan recipe
Dishes to enjoy with gazpacho
A crisp cool salad is at the top of my list to serve with gazpacho, like this green goddess salad or these mini wedge salad. If you need more of an entree to go with gazpacho as a side dish, a buffalo wing salad or a chef salad bar works well.
A crusty baguette or some sort of bread or cracker is also ideal to provide a balance of carbs with all the veggies. A salt and vinegar cracker is a perfect dipper!
I have received major side eye for this one, but this corn gazpacho makes a flavorful base to a cold pasta salad... or even over warm pasta. Try it!
Add some protein!
A protein rich addition to stir into gazpacho is quinoa. I love this summer corn gazpacho enough to make it the whole dinner.
When I want more protein, I have several ways to boost protein to turn a bowl of soup into an entree:
tasty tofu on the side, like whiskey garlic tofu, or crispy southern fried tofu
soft white cannellini beans or crispy chickpeas as a garnish
a crumbled veggie burger, like the reader favorite white bean veggie burger
Storage Suggestion
We meal prep summer corn gazpacho as a quick and easy, hot weather recipe. I’ll make a double batch and enjoy for lunch with a salad and bread or crackers.
When stored in a glass container with lid in the refrigerator, my rule of leftovers is 3 to 4 days for maximum flavor and freshness.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 135mgCarbohydrates: 31gFiber: 7gSugar: 12gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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