Fresh Corn Gazpacho Soup
Ingredients
- 3 cups fresh raw sweet corn kernels (from about 4 cobs)
- 1 yellow bell pepper, stemmed, seeded, and roughly chopped
- 1/2 English cucumber, peeled and roughly chopped
- 1 1/2 cups yellow or orange cherry tomatoes
- 2 tablespoons apple cider vinegar, plus more to taste
- 2 tablespoons olive oil
- 2/3 cup cold water
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Ice cubes, for serving, optional
Preparation
Measure out a few tablespoons of the corn kernels and set them aside for garnish, if desired.
Add the remaining corn, yellow bell pepper, cucumber, cherry tomatoes, apple cider vinegar, olive oil, cold water, salt, and pepper to a blender.
Blend on high speed until very smooth, 2 to 3 minutes.
Taste the soup and season with more salt, pepper, and vinegar as desired, then remove the blender jar from the base and transfer to the fridge to chill for at least 2 hours.
After the gazpacho has chilled thoroughly, pour or ladle it into serving bowls or glasses.
Add an ice cube to each serving, if desired.
Top with the reserved corn kernels, if using, a little drizzle of olive oil, and some freshly cracked black pepper and serve.
Tips
The soup will keep in an airtight container in the fridge for up to 1 week. Simply stir well before serving.
