Corn Gazpacho

To me, there is nothing better than summer corn. I could eat it every single day, on the cob, off the cob, in chowder, fritters, pasta, and in this gazpacho, which is so easy to make and so good!

This soup takes almost no effort. Chop and drop everything into the blender and soup is on! I like to garnish the bowls with extra ingredients, both because it looks pretty but also because it adds texture and pops of flavor as you eat.

Corn Gazpacho

The easiest soup you will ever make!

Course Soup
Servings 4 bowls


  • 2 ears corn
  • 1 yellow heirloom tomato
  • 1 yellow pepper
  • 1 big cucumber (save some for garnish)
  • 1/2 red onion (save some for garnish)
  • 1 clove garlic
  • 1 pinch salt
  • 1 scallion, for garnish
  • Fresh pepper
  • Olive oil, optional


  1. Cut the corn off the cobs. A fun trick to keep the corn from flying everywhere is to balance the cob upright on top of the middle of a Bundt pan and cut the kernels so they drop into the pan. Easy clean up too!

  2. Coarsely chop the tomato and pepper. Peel and coarsely chop the cucumber. Coarsely chop the red onion. Peel the garlic. Add everything to the blender and let it rip until everything is combined. Season with a pinch of salt.

  3. Pour into serving bowls and garnish with onions, cucumbers, scallions, and fresh pepper to taste. Garnish with a swirl of olive oil, if desired. Enjoy!

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