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.
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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.