Easy Spanish Corn Gazpacho Recipe

Nothing screams Andalusian food like a traditional gazpacho recipe, but it is always good to give it a modern twist.

That’s why in this article we will show you the corn gazpacho, one of the latest updates on the classic Spanish soup recipe.

Here you will learn how to make this fantastic summer soup at home, with some information on serving, storing, and some facts about this gazpacho origin.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Bloody Mary gazpacho
• Zucchini gazpacho
• Avocado gazpacho

Background of the Dish

The corn gazpacho isn’t the first dish on making a twist on the beloved classic, in fact, multiple easy cold soup recipes like the cucumber gazpacho or the gazpacho with canned tomatoes have done it before.

Something that makes the corn gazpacho different is that it is the newest version to become popular (it happened in the late 1990s) and it works as a mix between Mexican and Andalusian cuisines.

You have the typical Spanish gazpacho as a base, with garlic, onion, and olive oil, and you add corn, peppers, and spices to give it the Mexican kick.

Pin for later!

Things You’ll Need for Corn Gazpacho

To prepare this easy recipe for gazpacho you just need corn, tomatoes, peppers, onions, garlic, olive oil, and seasonings.

You will also need a food processor or blender to make this corn gazpacho.

Ingredients

• 4 ripe tomatoes
• 2 ears of corn (or two cans of corn)
• 1 cup (230ml) coconut milk
• 1/2 cup (120ml) water
• 1/4 cup (60ml) oil
• 1 garlic clove
• 1 green bell pepper
• 1 onion
• Juice of one lemon
• 1 tablespoon white vinegar
• Salt and pepper (to taste)
• 1/2 teaspoon turmeric powder (optional, for coloring)

How to Make Corn Gazpacho – Step by Step Guide

1. To start with this cold Spanish soup, you have to grab a pan and heat it with a little oil and pass the ears of corn until they get golden and toasted, for 8 to 10 minutes. You can skip this step if you use canned corn.

2. Then, peel the tomatoes, remove the seeds, and cut them into pieces. The softer the tomato the better it will work for this Andalusian gazpacho, but make sure it isn’t rotten or bad.

3. Now you can chop the green bell pepper and peel the garlic. You don’t have to chop it into small pieces because it will go to the blender anyways.

4. After that, add the vegetables for the corn gazpacho to your blender or mixer.

5. Now add the rest of the ingredients, including the toasted corn kernels (save a few kernels for the gazpacho topping). Season with salt, pepper, and turmeric powder (for an extra yellow color).

6. Next, blend the cold soup until everything is well integrated and without lumps. Taste and add more seasoning if necessary.

7. For the final step, take the cold tomato soup to the fridge for a couple of hours to chill. When it is cold (or at the temperature you want it) serve it by putting some corn kernels on top of each plate.

Substitution of Ingredients

This is a pretty simple gazpacho recipe, but you can make as many changes to the ingredients as you like.

For example, the base of almost all of the cold soup recipes is tomato, so we recommend that you keep using that ingredient.

Besides that, corn is the main ingredient for this particular gazpacho, but you can use canned corn if you don’t want to cook the ears of corn.

The reason why this recipe calls for coconut milk is for you to have a cold vegetable cream soup, and also to have a coconut distinctive flavor, but you can use regular milk too.

For an even creamier corn gazpacho, use 1/2 cup of heavy cream and you will have the smoothest Spanish gazpacho.

Now if you want this to be a spicy gazpacho, just add more peppers (like red bell peppers or jalapeño peppers) and one teaspoon of chili powder or paprika.

Give a go to one of the sweetest gazpacho, the yellow tomato gazpacho that’s beautiful in color and tasty as well.

Tips on Serving Corn Gazpacho

The famous Gazpacho from Spain is commonly served for lunch or as an appetizer and afternoon snack, but you can have it for dinner too (like you would usually do with the salmorejo).

It is the perfect dish for a hot summer day because it will refresh you, but you won’t feel super heavy and full.

Now if you want to turn this corn gazpacho into a more sophisticated dish or a fancy dinner worthy one, there are some things you can do.

For example, you can chop some walnuts and almonds, lightly toast them on a greased pan (or nonstick pan), and pour them on top of the corn gazpacho for an extra crunchy texture and nutty flavor.

If you want to make other delicious gazpacho recipes, then you should try to make the mango gazpacho, fruit gazpacho with raspberry or cherry gazpacho.

How to Store Corn Gazpacho

For storing the corn gazpacho, you have two possible ways: The first one is to store it in the fridge for just one day (or the ingredients will get a bad taste/texture).

The Spanish soups that can be stored for longer in the fridge are the hot soups because the vegetables go through a cooking process which makes it possible.

Besides that, you can freeze the corn gazpacho for up to 30 days, and let it thaw overnight before serving.

You have to respect the thawing time and mix the gazpacho again before serving because when it goes through that process, the water and fat can end up separated (and you join them by mixing).

Recipe Card: Corn Gazpacho

---

---