Recipe: Corn Gazpacho

This is an American twist on the classic Spanish cold vegetable soup.  It’s bright yellow in color, thick, and crunchy, and the natural sweetness of the corn offsets the tartness of the tomatoes and bite of the garlic and onions.  Be sure to leave yourself time to make this in advance, as it takes several hours for the flavors to meld in the refrigerator after it’s been prepared.

  • 4 ears sweet corn: 2 roasted, 2 raw
  • 2 cucumbers, peeled
  • 1 bunch green onions, trimmed and washed (use both whites and greens)
  • 1 yellow bell pepper, cored and trimmed
  • 3 lbs yellow and orange tomatoes, cored
  • 3 celery stalks
  • 1 head garlic, minced
  • 2 Tbsp kosher salt
  • liquid to taste and texture

Cook 2 ears of corn: roasting on the grill is best, but you can microwave in the husks as well.  After the corn has cooled, remove the kernels from the ears, keeping raw and cooked separate.  Put half the raw corn and half the cooked corn into a large bowl, put the rest in a large blender or food processor.

Mix the garlic and salt well in a small bowl and set aside.  Return every few minutes and continue to mix until it forms a smooth paste. If you run across any garlic skins that came through the mincer, remove them.

Dice the following into 1/4 inch pieces: half the green onions, two-thirds of the bell pepper, all of the celery. Place in the large bowl.

Scoop the pulp from 1 pound of the tomatoes (reserve the pulp) and dice the meat into 1/2 inch pieces.  Add to the large bowl.

Put the reserved tomato pulp and the other vegetables (cucumber, bell pepper, green onions, tomatoes) in the blender or food processor, and puree.  You may need to do this in 2 batches.  Add additional liquid if needed: 1/2 cup of unoaked white wine, or diluted apple vinegar, wine vinegar, or apple juice.  Don’t put in too much liquid – you want this to be thick and chunky.

Transfer the puree to the bowl, add the garlic and salt mixture, and stir thoroughly.


Cover and refrigerate for at least 3 hours before serving.  Serve a large bowl with a chunk of bread as a light meal, or by the cup as a first course.  Makes approximately 1 gallon.


For a fun twist, you can put this in a clear glass or serving bowl, then carefully layer some plain or spicy tomato juice on top, to make it look like a Tequila Sunrise.



2 thoughts on “Recipe: Corn Gazpacho

  1. Pingback: Golden Yellow Tomato Gazpacho Recipe | Nosh My Way

  2. Pingback: Podiatrists like legumes and tomatoes! | crumbsoffthetable

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