Sweet Corn Gazpacho
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.
Ingredients
- 3 cups fresh sweet corn (or frozen corn, thawed)
- 2 yellow bell pepper, chopped
- 1 cup yellow tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 (optional) shallot, chopped or minced garlic clove
- 1 tablespoons fresh lime juice
- 1 tablespoon coconut vinegar (or sherry vinegar)
- 2 tablespoons extra virgin olive oil
- 1/4 cup water or vegetable broth (adjust for desired thickness)
- pinch of cayenne
- salt and pepper to taste
- (optional) Choose any of these garnish and toppings: sprouts, sliced radish or carrot, toasted pumpkin seeds or pistachios chopped, corn kernels, chopped cucumber or onion, avocado slices, cilantro, basil
Instructions
- If using fresh corn, cut the kernels off the cobs.
- In a blender, combine all ingredients: corn, yellow bell pepper, tomato, cucumber, (shallot, garlic, if using) water or vegetable broth, lime juice, vinegar, and olive oil. Blend until smooth and creamy.
- Taste and season with salt, and pepper. If the soup is too thick, add more water or vegetable broth until it reaches your desired consistency.
- Refrigerate and let chill for at least one hour. Pour the 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.