Sweet corn gazpacho recipe

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Cold, creamy corn gazpacho with white miso, yellow tomatoes, and crispy toppings. Easy, no-cook, and perfect for summer. (Makes 28 oz | 3.5 cups).

Prep Time15

Cook Time1

Total Time16

Course: Soup

Cuisine: American, Japanese

Keyword: Cold corn soup, Corn gazpacho

Servings: servings

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

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.

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.