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This creamy and chilled Corn Gazpacho is cold, refreshing, and full of summer flavor—with a savory twist from white miso and an optional crunchy topping. It’s quick to make, no cooking required, and perfect for hot days when you want something light but satisfying.
Love chilled soups? Try my Cucumber Gazpacho next for a cool and crisp veggie-packed option.
Ingredient highlights
This cold corn soup is simple to make, but a few ingredients really make a difference in flavor, texture, and presentation:
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- Fresh sweet corn (14 oz kernels from 3 medium ears): Corn size varies a lot, so it’s best to weigh the kernels—aim for 14 ounces (about 397g). This gives you the right balance of sweetness and body for the soup. If you go by ears alone, you might end up with too little (or too much) corn.
- White miso paste: Miso adds depth and savory flavor (umami) that balances out the natural sweetness of the corn. It’s what keeps the soup from tasting one-note or overly sweet.
- Cashews: A handful of cashews adds creaminess without needing any dairy. Once blended, they give the soup a rich, smooth texture that still feels light.
- Yellow cherry tomatoes: These bring brightness and a little tang while keeping the soup that beautiful golden yellow color. Red tomatoes will change both the flavor and the color, so stick with yellow if you can.
- Crispy rice topping (optional): Think of this as a gluten-free swap for croutons or breadcrumbs. It adds crunch and makes the soup feel more substantial—especially nice if you’re serving it as a light lunch or starter.
How to make corn gazpacho
This summer corn soup comes together in just a few simple steps—no cooking required. A high-speed blender does most of the work, and the result is light, creamy, and super refreshing. Here’s how to get it just right.
Step 1: Blend everything on high speed for 1 minute until smooth and creamy
Add all the base ingredients—from the corn to the cold water—into a high-speed blender. Blend on high for 1 full minute. This step is key to getting a creamy, cohesive texture without dairy.
Tip: If your blender isn’t super powerful, blend a little longer until it looks really smooth. And make sure to use ice-cold water—this makes a big difference in both the texture and flavor.
Step 2: Taste and adjust the seasoning so the flavors pop
Once blended, give it a taste. Add more salt or lime juice if it tastes flat or too sweet. A little extra miso will bring out more umami and balance the soup beautifully.
Tip: Thin it out slowly if the soup feels too thick. If the soup is thicker than you like, add 2 tablespoons of ice water at a time, blending briefly in between, until the consistency feels right. The soup should coat a spoon but still pour easily.
Step 3: Strain it if you want that extra-smooth, restaurant-style finish (optional)
You can skip this, but if you want a super smooth texture, pour the blended soup through a fine mesh sieve. Use a spatula to press it through and catch any gritty bits left from the corn.
Note: This step is especially helpful if your blender isn’t high-powered or you’re sensitive to texture.
Step 4: Chill the soup for at least 30 minutes to let the flavors develop
This isn’t just for temperature—the flavor actually gets better after resting in the fridge. It also helps the soup set and allows the flavor to melt.
Step 5: Top it off and serve cold for the perfect summer dish
Pour the chilled soup into bowls and add your toppings: crispy rice, reserved corn and cherry tomatoes, scallions, lime slices, a pinch of red pepper flakes, and a drizzle of olive oil.
Make it a full meal
Corn gazpacho is light and refreshing, so I like to pair it with something savory, crisp, or a little smoky to round things out. Try it with:
- For a protein boost: Try serving it with juicy teriyaki salmon bites, crispy air fryer chicken karaage, or my Air fryer bang bang shrimp.
- For plant-based options with great texture, go with crispy eggplant bites, air fryer salt and pepper tofu, or rice paper chive dumplings. They’re light but satisfying
FAQs
Yes! Frozen corn works well—just make sure to thaw it first and use sweet corn if it’s in season. Canned corn can work too, but drain it really well. Since it holds extra moisture, you might not need to add much (or any) water to the blender.
Yes, that’s totally normal. Just give it a good stir or blend it again before serving. The flavor actually gets better after chilling. You can also drizzle in a bit more lime juice before serving, since citrus tends to mellow out after sitting in the fridge.
It depends on the corn. If yours is super sweet, balance it out with more lime juice, a pinch of salt, or a little extra miso. You can also use slightly less corn if needed—the other ingredients will still carry the flavor.
Try these sweet corn recipes next!
Sweet corn gazpacho recipe
Ingredients
Gazpacho base:
- 2-3 ears medium sweet corn yield 14 oz. corn kernels, reserve some for garnish
- ¼ cup roasted unsalted cashews (optional: soak in hot water for 10 mins, then drain)
- ½ medium yellow bell pepper seeded and chopped
- 4 oz yellow cherry tomatoes reserve some for garnish
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 small garlic clove sliced, 0.1 oz
- ½ tsp grated ginger
- 1 tbsp lime juice or more to taste
- ¼ tsp sea salt or more to taste
- ⅛ tsp ground black pepper
- ½ cup ice cold water or more to thin
Toppings:
- Sprinkle Scallions Thinly sliced
- Sprinkle Crushed red pepper flakes
- Drizzle extra virgin olive oil
- Sprinkle Crispy rice grains Optional
Instructions
- Add all the base ingredients—from corn to water—into a high-speed blender. Blend on high speed for 1 minute, or until smooth and creamy.
- Taste and adjust: Add more salt or lime juice to balance the flavor.
- If using more miso paste, blend again until fully incorporated.
- If the texture is too thick, add 2 tablespoons of ice water at a time until the desired consistency is reached.
- Optional: Pass the gazpacho through a sieve to filter out any gritty bits if you prefer a smoother texture.
- Chill the soup: Refrigerate for at least 30 minutes to retain freshness and color while you prepare the toppings.
- To serve: Pour into individual bowls and top with crispy rice, if using, reserved corn, cherry tomatoes, lime slices, scallions, red pepper flakes, and a drizzle of olive oil.
Notes
- Corn quantity: Be sure to measure the corn after removing the kernels from the cob. Too much corn can throw off the balance and make the soup too thick or dense.
- Storage: This sweet corn gazpacho can be stored in the fridge for up to 3 days in an airtight container. Stir or re-blend before serving, as natural separation may occur.
- Freeze: The soup also freezes well for up to 3 months. For best results, freeze in individual portions using airtight containers or freezer-safe bags. Thaw overnight in the fridge, then blend briefly to restore its smooth texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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