Creamy Corn Gazpacho

We are all soup lovers in my house, and at this time of year, we never get tired of cold soups! Every week I make at least one. They are easy (to make AND eat), delicious, nutritious, a great way to incorporate extra produce into your diet, and awesome to have on hand for lunch or a healthy mid-day snack.

Creamy Corn Gazpacho


  • 2 yellow tomatoes rough chopped
  • 2 yellow peppers rough chopped
  • 3-4 ears corn kernels removed from cob (save some for garnish)
  • 2 garlic cloves 
  • 2 tsp sea salt
  • 1/3 cup olive oil + optional additional for drizzling
  • 1/4 cup sherry vinegar
  • Juice of one lime
  • Garnish options: olive oil, flaky salt, fresh Thai basil (or other preferred basil or cilantro), corn kernels 


  • Combine tomatoes, peppers, corn kernels, garlic, and sea salt in a bowl and mix well. Allow resting for about 30 minutes. 
  • After 30 minutes, add 1/2 the bowl contents to a blender along with half the olive oil and blend well. 
  • Repeat step 2, adding the remainder of bowl contents and olive oil to the blender and blend well until the full mixture is combined.
  • Decant blender contents into a bowl.
  • Stir lime juice and vinegar into the bowl contents until fully incorporated. 
  • If serving immediately (at room temp), add garnishes of choice to the bowl. 
  • If serving later, chill in the refrigerator and add fresh garnishes of choice before serving.


Can be refrigerated for up to 3 days in a sealed container
Makes 6 servings.

Creamy Corn Gazpacho

Posted On

July 12, 2021

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