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    Home » Recipes » Summer

    Yellow Tomato and Corn Gazpacho

    Published: Jul 20, 2021 / Modified: Jul 23, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    • 30
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    tomato and corn gazpacho in a serving bowl with toppings on a counter
    images of corn on the cob and tomatoes and corn gazpacho separated by text box

    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!

    corn gazpacho in a serving bowl topped with corn kernels and scallions

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    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!

    corn on the cob and yellow tomatoes spread out next to each other on a counter

    How to Make Corn Gazpacho

    Here’s a preview of the recipe. But for the full details, scroll down to the recipe card.

    1. Combine the corn kernels, chopped yellow tomatoes, chopped bell pepper, and seasonings in a blender.
    2. Blend until smooth.
    3. Enjoy right away with toppings of your choice, or chill for a couple of hours in the fridge.
    • ingredients for corn gazpacho in a Vitamix blender on a counter
    • tomato and corn gazpacho blended into a chilled soup in a blender on a counter

    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.

    tomato and corn gazpacho in a serving bowl with toppings on a counter

    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.

    corn gazpacho in a serving bowl topped with corn kernels and scallions

    Yellow Tomato and Corn Gazpacho

    This creamy vegan gazpacho is loaded with fresh summer flavors from sweet corn, yellow tomatoes, and bell pepper. Recipe yields about 3 cups.
    No ratings yet
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    Prep Time: 10 mins
    Chilling Time (optional): 2 hrs
    Total Time: 2 hrs 10 mins
    Servings: 2
    Calories: 334kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Blender

    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
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    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

    Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 45g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 639mg | Potassium: 1095mg | Fiber: 6g | Sugar: 8g | Vitamin A: 525IU | Vitamin C: 139mg | Calcium: 42mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Cool off with this delicious chilled soup! – Lizzie

    More Summer Produce Recipes

    • Microwave Carrots (with Seasoning Ideas)
    • Boiled Broccoli (with Seasonings)
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Italian Roasted Red Pepper Sauce
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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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    Meal Prep Recipes

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    Soup Recipes

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    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

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