Sweet Corn Gazpacho

Sweet Corn Gazpacho in bowls with spoons

I know, I know, I’m still going with the sweet corn...

The other day, Jack was driving out to the suburbs to pick up a few things at my parent’s house and I asked him to stop at The Farm on his way home. The Farm is a little farm stand in Darien, IL where, in my opinion, the best sweet corn is grown. Growing up, my mom brought home dozens of ears of corn at a time and we’d all sit on the back stoop and shuck it. It took forever and we made a silky mess, peeling back one soft paper-y layer at a time. We loved working hard for our, what I now realize was, large amounts of corn.

Jack called me when he got there and said “they’re selling corn by the half dozen, so you want me to get one bundle of six right?” and I said “no, no, of course not, get 2 bundles! I blurted this out impulsively because it’s the way my mom bought (and still buys) corn for the family during corn season. It wasn’t until he came home with what felt like a million kernels of corn that I realized that he and I are only a family of 2 and what the heck would I do with ALL of this corn?

Well for starters, I made this gazpacho:

Sweet Corn Gazpacho

The days are still warm so it’s still ok to eat gazpacho in my book (er… on my blog). This recipe couldn’t be easier – just put all of the ingredients in a blender and blend. This soup consists of a soft yellow heirloom tomato, a yellow pepper, a cucumber, olive oil, sherry vinegar, and raw corn. I like to reserve a few corn kernels to garnish on top of the soup with a few cherry tomatoes, sliced basil, and some few micro greens.

It’s a very light soup – pair it with slices of avocado toast and you’ll have a refreshing lunch or light dinner.

Special note: Soups are usually better on the second or third day when the flavors have the chance to mingle in the fridge. This soup is no exception – I just finished up the leftover soup as I type this (day 3), and it’s so much more cohesive and delicious than it was on the first day.

Sweet Corn Gazpacho

5.0 from 2 reviews
Sweet Corn Gazpacho
Serves: serves 4 to 6 as a side or starter
  • 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
  • 1 large or 2 med. yellow heirloom tomatoes, chopped (300g)
  • 1 yellow pepper, stemmed, seeded, and chopped
  • 1 cup cucumber, peeled and chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • ½ to 1 teaspoon sea salt
  • freshly ground black pepper, to taste
for garnish:
  • reserved corn kernels
  • ½ cup sliced cherry tomatoes
  • chopped basil and/or microgreens
  1. In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
  2. Serve with the reserved corn kernels, cherry tomatoes, and herbs.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Danielle from suwanneerose.com on said:

    Divine! I go crazy over sweet corn when we visit my husband’s family in Massachusetts every summer. A bundle per person sounds totally reasonable to me. Love the color and simplicity of this gazpacho.

  2. Mmmm! We’ll have to try this over the holiday weekend!

  3. taylor ann from thecontentcontent.com on said:

    I have been in such a corn phase lately! Thank you for this recipe. Also your photos are stunning.

    • Thanks Taylor! I hope you enjoy the recipe.

  4. Katie on said:

    This is probably a dumb question but I better ask just in case……cook the corn first, right? 🙂

    • Hi Katie – nope, the corn goes in raw (you’ll want to use good fresh corn)

  5. Mark on said:

    Did you cook the corn first?

  6. This looks incredibly refreshing and delicious! I’ll have to try it! Thanks 🙂

  7. Gaby Dalkin from whatsgabycooking.com on said:

    Perfect for the final days of summer!!

  8. Erin@WellPlated on said:

    Gotta get that sweet corn in while it lasts!

  9. It’s definitely still gazpacho weather! Can’t wait to try this. I love the sunny hue!

  10. gerry speirs on said:

    This sound utterly delicious!! We all love corn in my house 🙂

  11. Sarah in Indiana on said:

    In my Hoosier family we make homemade creamed corn, which for some reason lost to history we call fried corn. We cut the kernels off a dozen ears, then scrape the cobs down to get all the creamy goodness, put in an electric skillet or dutch oven, cover with milk. Bring to a boil, stirring, stirring, stirring. Continue to cook for 8 more minutes to reduce the milk, salt pepper, half stick butter. Heaven. A lot of work, but it freezes beautifully.

  12. Lexi @Lexi'scleankitchen on said:

    I love the combination of fresh corn and tomatoes! Will definitely have to give this a try!!

  13. Liz on said:

    OMG, I made this last night, and am eating the leftovers for lunch today – it is amazing! I have made many recipes from your site over the years, but this one might take the cake as the best. I can’t believe how well the flavors meld together, how incredibly sweet and complex it is, and how utterly simple! I’m definitely making more before the corn and tomatoes are gone for the season. Thank you for posting this!

    • Ha, I’m so glad that this one takes the cake! I hope you enjoy the corn and tomatoes for at least another few weeks 🙂

  14. Lily on said:


    Can I use Sherry cooking wine as a substitute for sherry vinegar? I also have white wine, apple cider and white balsamic vinegars…

  15. Tammy on said:

    I hate cucumbers what can I use instead of them

    • You won’t really taste them in here once they’re blended. Or you could use an extra yellow tomato instead.

  16. stacey snacks from staceysnacksonline.com on said:

    Just made it…..DEEEELISH!

    For some reason, it wasn’t blending/pureeing in my blender….so I transfered in batches to my food processor, which worked out great.

    Garnished w/ basil and grilled shrimp. A home run.

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