Easy Sweet Corn Gazpacho Recipe

We are the biggest fans of Andalusian cold soups, so we are always trying and perfecting new recipes.

The sweet corn gazpacho is one of the newest additions to our personal summer recipes, and we want to share it with you.

Making this fantastic cold Spanish soup recipe is super simple, and you just have to read this article to learn how to make it at home.

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

• Cold asparagus soup

• Cucumber gazpacho recipe

• Carrot gazpacho

Background of the Dish

The traditional Spanish gazpacho was created in Southern Spain during the Middle Ages, and it managed to remain one of the most popular dishes in the region.

The sweet corn gazpacho is a recent version of this recipe, and it is the perfect blend between Andalusian and Latin American cuisines as you mix classic ingredients from both.

Nowadays, the sweet corn gazpacho is enjoyed all over the South of Spain, and if you follow the simple recipe you can enjoy it at home too.

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Things You’ll Need for Sweet Corn Gazpacho

The main ingredients that you need for this summer gazpacho recipe are corn, tomatoes, bell peppers, onion, and olive oil.

To prepare the sweet corn gazpacho you will need a blender or a food processor.

Ingredients

• 4 cups fresh corn kernels (from about 5-6 ears of corn) or frozen corn
• 1 cucumber
• 2 red bell peppers
• 1 red onion
• 2 garlic cloves
• 3 ripe tomatoes
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons sherry vinegar 
• 2 cups (480ml) water
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh cilantro or parsley, chopped (optional – for garnish)
• Toasted bread cubes (optional – for serving)

How to Make Sweet Corn Gazpacho – Step by Step Guide

1. The first step in this Andalusian gazpacho recipe varies according to the type of corn that you use. If you are using fresh corn, boil the corn on the cob until tender. Once cooked, remove the kernels from the cob using a knife. If using frozen corn, just thaw it according to the package instructions.

2. Now, wash and cut the tomatoes. Also, peel and chop the onion and the garlic cloves.

3. After that, wash and cut the bell peppers, and remove the seeds. Peel and chop the cucumber.

4. Then, grab a blender or food processor, combine the corn kernels, cucumber, red bell pepper, red onion, minced garlic, and diced tomatoes. Blend everything until smooth.

5. Next, add the olive oil, sherry vinegar, lime juice, ground cumin, smoked paprika, salt, and black pepper to the blender. Continue blending until everything is well combined.

6. Now you have to taste the cold corn soup and adjust the seasoning according to your preference. You can add more vinegar, lime juice, or salt if needed.

7. Then, pour the water into the blender and blend again until it reaches a smooth consistency. If the sweet corn gazpacho is too thick, you can add more liquid until it reaches the desired consistency.

8. After that, pour the summer gazpacho into a large bowl or container and refrigerate for at least 2 hours, or until it’s well chilled.

9. Right before serving, give the Andalusian gazpacho a good stir. Garnish with chopped cilantro or parsley on top.

10. As an optional step, you can serve the chilled corn soup with some toasted bread cubes on the side for added texture and crunch.

Substitution of Ingredients

There are a few changes that you can make to the sweet corn gazpacho ingredients and still have an amazing cold soup as a result.

This is a low-calorie gazpacho, but if you want it to be creamier you can add 1/2 cup of heavy cream or a few tablespoons of cream cheese.

For this Spanish cold tomato soup you can use any type of tomato as you would do with the yellow tomato gazpacho or the heirloom tomato gazpacho.

If your cold vegetable soup is too liquid, add one slice of stale bread to make it thicker.

Tips on Serving Sweet Corn Gazpacho

The sweet corn gazpacho is meant to be served as a Spanish chilled soup, but if you are making it during the winter then you can serve it at room temperature.

This is a vegan gazpacho, but if you don’t follow that type of diet then you can add a few slices of serrano ham or shredded parmesan cheese.

You can also serve this gazpacho with shrimp, roasted pork pieces (it goes really well with the corn), or chicken.

Lastly, you can serve it as a gazpacho appetizer or as a main dish if you prefer (switch the size of the portion accordingly).

Have a look at other Spanish cold soups that are just as easy to make, like the tomato basil gazpacho, gazpacho with canned tomatoes, or the unique bloody Mary gazpacho.

How to Store Sweet Corn Gazpacho

The best way to enjoy this corn gazpacho is to serve it fresh, but you can store it for a couple of days.

The vegetable gazpacho can last up to 3 days in the fridge, you just have to cover it with plastic wrap so it doesn’t form a thick crust on top.

Before serving it, stir the sweet corn gazpacho so everything gets properly combined again.

We don’t recommend freezing the sweet corn gazpacho, but some cold soups that you can freeze are the beet gazpacho and the cold cauliflower soup.

Recipe Card: Sweet Corn Gazpacho

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