If you’re looking for a refreshing and easy summer dish, this 15-minute, easy-to-make Vegan Sweet Corn Gazpacho is a must-try. This chilled vegan soup is perfect for hot days when you want something light yet satisfying. Made with fresh sweet corn, crisp cucumber, and a hint of lime, it’s a vibrant take on traditional gazpacho. The sweetness of the corn pairs beautifully with the tangy lime juice and has a burst of summer flavors. Whether you’re serving it as a starter or enjoying it as a light lunch, this vegan gazpacho recipe is sure to impress.
This vegan sweet corn gazpacho recipe for summer is as versatile as it is delicious. You can easily customize it by adding a bit of spice with jalapeño or keeping it mild for a more family-friendly version. Serve it in small cups as an appetizer at your next summer gathering or enjoy a big bowl with a side of crusty bread for a complete meal. The bright flavors, beautiful color, and refreshing chill make this gazpacho a go-to dish all season long. One of the best things about this easy and refreshing cold vegan corn soup is how simple it is to prepare, and how good it tastes!
What you’ll love about this recipe:
- Refreshing and light. Ideal for quick meal or side dish or ideal for entertaining.
- Raw vegan food – no cooking required.
- Quick and easy to make.
- Healthy and beautiful presentation with bright yellow color and fresh garnishes make it visually stunning dish.
- Diet friendly – vegan, gluten-free, dairy-free.
Frequently Asked Questions
Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn if fresh corn isn’t available. Just thaw it before blending for the best texture.
How long should I chill the gazpacho?
For the best flavor, chill the gazpacho for at least 2 hours, but overnight is even better to allow the flavors to meld.
Can I make this gazpacho ahead of time?
Absolutely! This soup actually tastes better the next day, making it perfect for meal prep or entertaining.
Is this gazpacho spicy?
The soup itself isn’t spicy, but you can add a jalapeño or a pinch of cayenne pepper if you prefer some heat.
Can I make this gazpacho oil-free?
Yes, you can omit the olive oil if you prefer an oil-free version. The soup will still be creamy and delicious.
How long will the gazpacho keep in the fridge?
This gazpacho will stay fresh for up to 3 days in the refrigerator. Just give it a good stir before serving.
Can I freeze the gazpacho?
Freezing is not recommended, as the texture may change once thawed. It’s best enjoyed fresh or within a few days of making.
What should I serve with this gazpacho?
Serve it with crusty bread, a light salad, or grilled vegetables for a complete summer meal.
Can I add other vegetables to the gazpacho?
Yes, you can add or substitute other vegetables like zucchini, or more tomatoes, or bell peppers for a different flavor profile.
Is this recipe gluten-free?
Yes, this gazpacho is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I serve this gazpacho warm instead of chilled?
While gazpacho is traditionally served cold, you can gently warm this soup if you prefer. Just heat it over low until it’s warmed through, but avoid boiling to keep the flavors fresh.
What can I use instead of lime juice?
If you don’t have lime juice, you can substitute lemon juice or even a splash of apple cider vinegar for a similar tangy flavor.
How can I make this soup creamier?
For a creamier texture, blend in half of a ripe avocado or add a handful of soaked cashews. This will give the gazpacho a richer, more velvety finish.
Can I make this soup without onion?
Yes, if you’re sensitive to onion, you can omit it or replace it with a milder vegetable like a small amount of celery or additional cucumber.
Can I use red bell pepper instead of yellow?
Yes, red bell pepper works well and will add a slightly different, sweeter flavor and a richer color to the gazpacho.
How do I adjust the consistency if it’s too thick?
If the gazpacho is too thick, simply add more vegetable broth or water until you reach your desired consistency.
Can I serve this as a drink?
Yes, this gazpacho can be served in small glasses as a refreshing summer drink or appetizer at a party.
Is this recipe kid-friendly?
Definitely! The natural sweetness of the corn and the mild flavor make it appealing to kids, especially when served with fun toppings like avocado and crispy tortilla strips.
Cooking Tips:
- Use fresh corn: For the sweetest flavor, use fresh corn from the cob. Grilling the corn before blending adds a smoky depth to the gazpacho.
- Chill thoroughly: For the best flavor, allow the gazpacho to chill for at least 2 hours in the fridge. This helps the flavors meld and enhances the refreshing quality of the soup.
- Adjust consistency: If the gazpacho is too thick, thin it out with additional vegetable broth or a splash of water until you reach your desired texture.
- Balance the flavors: Taste before serving and adjust the seasoning. A pinch of salt, extra lime juice, or a dash of hot sauce can elevate the flavor.
- Customize the heat: For a spicier gazpacho, add a chopped jalapeño or a pinch of cayenne pepper to the blender. For a milder soup, skip the jalapeño entirely.
- Garnish beautifully: Add color and texture by garnishing with diced avocado, fresh cilantro, and reserved corn kernels. A drizzle of olive oil or a sprinkle of smoked paprika also enhances the presentation.
- Make it creamy: For an extra creamy texture, blend in half of a ripe avocado with the other ingredients or add a bit of soaked cashews.
- Serve cold: Gazpacho is best served cold. If you’re short on time, chill it quickly by placing it in the freezer for 30 minutes, stirring occasionally.
- Store properly: This gazpacho can be stored in the refrigerator for up to 3 days. Stir well before serving, as it may separate slightly.
- Pair with sides: Serve alongside crusty bread, a light salad, or grilled vegetables for a complete summer meal.
Serve with:
- Salad
- Tomato Sandwich
- Chickpea Salad Sandwich
- Avocado Toast
- Tortilla chips and guacamole
Make-ahead and Storage Tips
- Make-Ahead Preparation: You can prepare the gazpacho up to 2 days in advance. Just blend the ingredients, chill the soup, and let the flavors meld together in the refrigerator.
- Chill Properly: Transfer the gazpacho to an airtight container and refrigerate for at least 2 hours before serving. This allows the soup to cool and the flavors to develop.
- Storage: Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as it may separate slightly.
- Avoid Freezing: Gazpacho doesn’t freeze well because its texture can change upon thawing. It’s best enjoyed fresh or within a few days of making.
- Garnish Separately: If you’re preparing the gazpacho in advance, keep garnishes like avocado and cilantro separate until ready to serve to maintain their freshness and texture.
- Adjust Consistency: If the gazpacho thickens too much after refrigeration, simply stir in a little extra vegetable broth or water to reach your desired consistency.
- Flavor Boost: If desired, you can add a splash of lime juice or a pinch of seasoning just before serving to refresh the flavors.
Sweet Corn Gazpacho
Ingredients
- 4 ears of fresh sweet corn (or 3 cups frozen corn, thawed) – (optional – save a 1/4 cup for garnish)
- 1 yellow bell pepper, chopped
- 1 yellow tomato, chopped
- 1 cucumber, peeled and chopped
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar or coconut vinegar
- 4 tablespoons extra virgin olive oil
- ¼ cup water or vegetable broth
- pinch of cayenne
- salt and pepper to taste
- 1 jalapeño, seeded and chopped for heat (optional)
- Choose any optional garnish and toppings, sprouts, sliced radish or carrot, toasted pumpkin seeds or pistachios chopped, corn kernels, chopped cucumber or onion, avocado slices, cilantro
Instructions
- If using fresh corn, cut the kernels off the cobs. Reserve a small amount of corn for garnish if desired.
- In a blender, combine the corn, yellow bell pepper, tomato, cucumber, onion, garlic, water or vegetable broth, lime juice, vinegar, and olive oil. Blend until smooth and creamy.
- Taste and season with salt, pepper, and optional jalapeño for heat. If the soup is too thick, add more water or vegetable broth until it reaches your desired consistency.
- Taste and season with salt, pepper, and optional jalapeño for heat. If the soup is too thick, add more vegetable broth until it reaches your desired consistency.
- Pour the chilled gazpacho into bowls and garnish with diced avocado, fresh cilantro, sprouts, and reserved corn kernels for options. Drizzle with a little extra olive oil if desired.
