This corn gazpacho is a delicious variation of chilled corn soup with a creamy texture and tons of flavor from fresh yellow tomatoes and bell pepper. It’s a simple vegan recipe for the summer that’s ready in no time!
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The theme of summer 2021 is HOT. It’s hot pretty much everywhere, Minneapolis included. So naturally, it’s time for me to post another gazpacho (aka chilled soup) recipe!
This past weekend, my mom visited and we went to the St. Paul Farmers Market. It was my first time at this market, and I was very impressed! Our favorite purchase was some fresh sweet corn that had just been picked that morning.
So far, I’ve enjoyed this corn on salads and in a veggie hash that we made for dinner. It’s such a delicious addition to just about any summer meal. And we still have some left…which means I just might have to make another batch of today’s corn gazpacho!
This variation on gazpacho still has plenty of tomato flavor but with hints of some other summer veggies—corn (obvi) and bell pepper! It’s incredibly refreshing, super creamy (without any dairy), and makes a great side dish. Enjoy it with a sandwich for lunch or have it on the side of a burger for dinner. Or you could serve it as an appetizer for a summer dinner party!
How to Make Corn Gazpacho
Here’s a preview of the recipe. But for the full details, scroll down to the recipe card.
- Combine the corn kernels, chopped yellow tomatoes, chopped bell pepper, and seasonings in a blender.
- Blend until smooth.
- Enjoy right away with toppings of your choice, or chill for a couple of hours in the fridge.
Expert Tips and FAQ
- To ensure the soup has a yellow color, use yellow tomatoes and a yellow bell pepper. You can also make it with red tomatoes but the color will be different than what’s in my photos.
- Do you need to peel or core tomatoes for corn gazpacho? If you have a high-powered blender like a Vitamix, you don’t need to peel or core tomatoes when making a chilled soup. However, I recommend coring them (removing the seeds) if you don’t have a high-powered blender.
- Possible toppings for this gazpacho include corn kernels, scallions, chives or fresh basil, diced jalapeno, bacon bits, and/or croutons. I also like serving it with crispy bread and butter. Let us know what toppings you use in the comments!
- Corn gazpacho is a great dish to prep in advance. In fact, I recommend chilling it for a couple of hours before serving. It will keep for 3 to 5 days in an airtight container in the fridge.
- Can you freeze gazpacho? Yes, gazpacho freezes very well. Transfer it to a freezer-safe container and store for up to 6 months. Thaw in the fridge overnight before serving.
Serving Ideas
Corn gazpacho makes a great appetizer or side dish. Pair it with my Halloumi Sandwiches with Veggies and Pesto, Grilled Cod Foil Packets with Veggies, or Rotisserie Chicken Salad Lettuce Cups. It would also go well with the Black Bean and Beet Burgers or Spinach Feta Salmon Burgers.
More Chilled Soup Recipes
Love this yellow tomato and corn gazpacho? Check out the Creamy Chilled Cucumber Avocado Soup and the Summer Harvest Beet Gazpacho while you’re here! For more ways to use fresh sweet corn, see the Grilled Sweet Corn with Cilantro Chimichurri and Sweet Corn Soup with Potatoes and Thyme.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Yellow Tomato and Corn Gazpacho
Equipment
Ingredients
- 3 ears sweet corn - about 2 cups kernels
- 1 yellow bell pepper - seeded and roughly chopped
- 1 pound yellow tomatoes - cut into quarters
- 1 shallot - peeled and quartered
- 2 tablespoon white wine vinegar
- 2 tablespoon extra virgin olive oil - more for drizzling
- 0.5 teaspoon salt - use up to 1 teaspoon as desired
- Chives, basil, or scallions - for serving
- Freshly ground black pepper - for serving
Instructions
- Prepare the corn by removing the husks and slicing off the kernels with a serrated knife. Reserve a couple tablespoons of corn kernels for serving.
- Add the corn kernels (include the corn juices as best you can), bell pepper, tomatoes, shallot, white wine vinegar, olive oil, and salt to a blender. Blend until smooth, about 60 seconds on high speed. If you don't have a high-powered blender, it may take more time. Taste and adjust seasonings as desired.
- Enjoy the gazpacho right away or place it in the fridge for at least 2 hours to chill. Serve with a drizzle of olive oil, some freshly ground black pepper, corn kernels, and chopped scallions, basil, or chives. Other topping ideas include croutons or bacon bits.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- If you do not have a high-powered blender, you may want to core the tomatoes/remove their seeds to yield a smoother soup that does not have visible seeds.
- Gazpacho lasts in an airtight container for 3 to 5 days in the fridge and up to 6 months in the freezer. If frozen, thaw overnight in the fridge before serving.
- Serve this chilled soup as an appetizer for a dinner party or on the side of a sandwich, burger, or salad for a meal.
Nutrition
Cool off with this delicious chilled soup! – Lizzie
Nancy Rose
Lizzie, I just made your yellow tomato and corn gazpacho….. had yellow plum tomatoes and some corn …. Didn’t know what to make…. Your recipe is fabulous! And….. so easy
Lizzie Streit, MS, RDN
Hi Nancy, I’m so glad that you enjoyed this recipe!! It’s such a great way to use summer produce. Thanks for leaving a review!