There is a misconception that Spanish soup recipes take hours and hours to make, leaving you trapped in the kitchen all day, but fortunately, there are many that help prove otherwise.
One of them is the gazpacho recipe with corn, a delicious and refreshing dish that comes together quickly and easily, perfect for busy days or hot summer evenings.
Keep scrolling down this article and you will learn how to make it from scratch, with some expert tips for storing, serving, and customizing the ingredients of this beloved dish.
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Background of the Dish
The traditional Spanish cold tomato soup known as gazpacho was created around the 1600s, and it was the perfect dish to refresh and nourish farm laborers and workers during the scorching summer months in southern Spain.
Overtime, this kind of cold soup reached a broader audience, and everyone in Andalusia, regardless of social status, began to enjoy gazpacho as a refreshing and nourishing meal.
The gazpacho recipe with corn is one of the newest versions of this timeless classic, where the corn gets to shine as the main ingredient, still paired with other traditional and regional ingredients such as ripe tomatoes, onion, garlic, and olive oil.
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Things You’ll Need for Gazpacho Recipe with Corn
To make one of the best cold Spanish soups you will need fresh corn, ripe tomatoes, bell peppers, onion, garlic cloves, olive oil, and cold water as the main ingredients.
Similar to other Spanish cold soups such as the cold cauliflower soup or the yellow tomato gazpacho, you will need a blender, food processor, or immersion blender to prepare this gazpacho recipe with corn.
Ingredients
- 4 ears of fresh corn
- 2 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 2 garlic cloves
- 2 cups (480ml) cold water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
How to Make Gazpacho Recipe with Corn – Step by Step Guide
- To start with this recipe for Spanish soup, simply remove the husks and silks from the ears of corn. Rinse the corn under cold water to remove any remaining silk strands.
- Now, bring a pot of water to a boil. Add the whole ears of corn and blanch for 4 minutes. Remove it from the pot and transfer to a bowl of ice water to stop the cooking process. Once cooled, stand the corn on its end and carefully slice off the kernels using a sharp knife.
- Then, peel the cucumber and remove the seeds using a spoon. Chop the cucumber, tomatoes, red bell pepper, and red onion into small, bite-sized pieces. No need to cut them into clean pieces as you will crush them later in this Spanish soup recipe.
- After that, grab a blender or food processor and combine the blanched corn kernels, chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic.
- Now, pulse the mixture until it reaches your desired consistency. If you like a gazpacho chowder consistency, pulse less, for a smoother one blend more. You can save some pieces of the chopped veggies and add them as a topping for the chilled sweet corn gazpacho.
- Then, add the olive oil, red wine vinegar, lime juice, ground cumin, salt, and pepper to the blender. Blend again until everything is well combined. Add water to the chilled corn gazpacho until it reaches the desired consistency.
- As an expert tip to nail this corn gazpacho recipe, if the soup is too thick for your liking, add water a little at a time until you reach your desired consistency. Blend again briefly to incorporate.
- To continue with this cold Spanish tomato soup recipe, transfer it to a large bowl or pitcher and cover. Refrigerate for at least 2 hours, or until well chilled.
- For the final step, pour the cold Spanish soup into bowls. Before serving it, you can top each bowl of corn gazpacho with vegetable pieces, corn kernels, or fresh chopped herbs.
Substitution of Ingredients
The delicious gazpacho recipe with corn allows you to make some replacements for the ingredients so that you get to enjoy it no matter what your personal preferences or diet are.
For example, instead of blanching the ears of corn, you can make this roasted corn and tomato soup by adjusting the cooking method and time, roasting the seasoned corn at 400°F (200°C) for 15 minutes.
To save some time, you can use cooked and canned corn, providing a convenient alternative without sacrificing the flavor or texture of this gazpacho recipe with corn.
Besides that, you can take inspiration from the ingredients of other Spanish soup recipes and include them in this one, such as following the heirloom tomato gazpacho in their alternative to regular tomatoes, or the cold bean soup and add some heartiness to the mix.
If you want to reach a creamy consistency you can add a dollop of sour cream, and in the case that you follow a vegan diet, you can transform it into an avocado corn gazpacho by blending that veggie in.
Tips on Serving Gazpacho Recipe with Corn
As long as you serve it cold, you can enjoy this gazpacho recipe with corn as a main dish for lunch and dinner, as an appetizer, or as a fantastic afternoon snack.
When it comes to the toppings, you can draw inspiration from the garbanzo bean soup with chorizo or the Spanish bacon bean soup, and top this gazpacho with fried chorizo or bacon pieces for added crispy texture and savory taste.
Besides that, you can top the gazpacho recipe with corn with fresh herbs such as cilantro, parsley, or basil for a burst of vibrant flavor and color.
If you have guests coming over, then you can prepare an appetizer table filled with other Spanish soups, such as the healthy cold vegetable soup and the hearty Spanish black bean soup.
How to Store Gazpacho Recipe with Corn
Once you finish making the gazpacho recipe with corn you will be able to serve it right away or store it in the fridge for later.
If you want to store the gazpacho with corn in the fridge, first you have to transfer it to an airtight container: ensure that the container is tightly sealed to prevent any flavors from escaping or outside odors from seeping in.
After that, you can store the gazpacho recipe with corn for up to 2 days in the fridge, and when ready to serve, give it a quick stir and ladle it into bowls, adding any desired toppings just before serving, and adjusting the seasoning if needed.
Other regular or Spanish soups recipes you can make and store are the hearty Spanish black bean and corn soup, the satisfying Spanish rice with corn, and the refreshing Spanish vegan bean soup.
Recipe Card: Gazpacho Recipe with Corn
Easy Gazpacho Recipe with Corn
There is a misconception that Spanish recipes take hours and hours to make, leaving you trapped in the kitchen all day, but fortunately, there are many that help prove otherwise.
One of them is the Gazpacho Recipe with Corn, a delicious and refreshing dish that comes together quickly and easily, perfect for busy days or hot summer evenings.
Keep scrolling down this article and you will learn how to make it from scratch, with some expert tips for storing, serving, and customizing the ingredients of this beloved dish.
Ingredients
- 4 ears of fresh corn
- 4 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 small red onion
- 2 garlic cloves
- 2 cups (480ml) cold water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Remove the husks and silks from the ears of corn. Rinse the corn under cold water to remove any remaining silk strands.
- Bring a large pot of water to a boil. Add the whole ears of corn and blanch for 4 minutes. Remove the corn from the pot and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, stand the corn on its end and carefully slice off the kernels using a sharp knife.
- Peel the cucumber and remove the seeds using a spoon. Chop the cucumber, tomatoes, red bell pepper, and red onion into small, bite-sized pieces.
- In a blender or food processor, combine the blanched corn kernels, chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic.
- Pulse the mixture until it reaches your desired consistency. If you like a chunkier soup, pulse less, for a smoother texture, and blend more. You can save some pieces of the chopped veggies and add them as a topping for the soup
- Add the olive oil, red wine vinegar, lime juice, ground cumin, salt, and pepper to the blender. Blend again until everything is well combined. Add water to the yellow gazpacho until it reaches the desired consistency.
- If the Spanish cold soup is too thick for your liking, add water a little at a time until you reach your desired consistency. Blend again briefly to incorporate.
- Transfer the sweet corn gazpacho to a large bowl or pitcher and cover. Refrigerate for at least 2 hours, or until well chilled.
- To finish this cold corn soup recipe, pour it into bowls. Before serving it, you can top each bowl of corn gazpacho with vegetable pieces, corn kernels, or fresh chopped herbs.
Notes
This corn gazpacho recipe is not suitable for a ketogenic diet because it includes corn, which is relatively high in carbohydrates, but you can check our delicious keto gazpacho or the fantastic cold Andalusian soup if you follow that diet.
Do you want an extra kick of flavor? Then you can copy the spicy gazpacho or the cold pumpkin soup and add spices such as cumin, paprika, turmeric, cayenne pepper, etc.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 355Total Fat 12.9gSaturated Fat 1.9gCholesterol 0mgSodium 43mgCarbohydrates 57.5gFiber 7.6gSugar 11.7gProtein 9.9g
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