Comments on: Sweet Corn Gazpacho

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 13 Jul 2026 18:14:44 +0000

In reply to Ja. I haven't tried freezing it so I'm really not sure.

By: Ja

Ja — Sat, 11 Jul 2026 14:35:14 +0000

My mom made gazpacho often during the summertime. I grow several kinds of tomatoes, 4 kinds of cucumbers, lots of different herbs, sweet silver queen corn……
I want to try the corn gazpacho for sure.
I would also like to freeze some – do you think it would still taste good after freezing and thawing it say during the fall? thanks –

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 26 Jul 2024 18:33:37 +0000

In reply to Carolyn. Hi Carolyn, thanks for your comment! I'm so glad you loved both recipes.

By: Carolyn

Carolyn — Fri, 26 Jul 2024 15:52:53 +0000

Absolutely amazing soup, along with your original gazpacho, have made a different gazpacho before and hated and haven’t made it in the years since, however I needed to find some new soup recipes and luckily found you, thought I’d give the sweetcorn a go first, I used tinned corn hope that’s okay, after loving that I decided to give the Gazpacho a go and I’m totally converted, best things I’ve eaten in ages, thank you x

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 21 Jun 2024 21:13:30 +0000

In reply to Joe Diggs. Hi Joe, We use fresh, raw corn in this recipe, which is why we don't provide instructions for cooking it. I'd recommend using fresh corn here if you can, but you could try it with frozen. You'll need about 2 1/4 cups. I'd defrost the corn in the microwave or on the stovetop before adding it to the soup. I'm glad you loved the watermelon gazpacho, and I hope you enjoy this one too!

By: Joe Diggs

Joe Diggs — Fri, 21 Jun 2024 13:37:45 +0000

In reply to Jeanine Donofrio. I made your Watermelon Gazpacho and loved it. I don't really consider myself a cook in terms of being knowledgeable about cooking. Hence I had no idea of how to treat the corn or about what kind of corn to use. I mean do I cook it first? Can I use frozen corn? Quickly, in a few sentences pointing out these facts would go a long way for us beginner cooks. Thank you

By: Dana

Dana — Mon, 15 Aug 2022 22:47:33 +0000

I’m not a fan of raw corn’s chalky juice, so I popped it in the Instant Pot for 1 minute w quick release. Since I’m in the low country where we do shrimp boils w corn on cob, I gave a nod to that by quickly sautéing up a few shrimp w bay seasoning, chopped and added a few spoonfuls to each bowl of gazpacho. Also, to the soup I added a hit of lime, a hit of white wine and some water to adjust for how thick the soup was. Altogether fantastic and I thank you for pointing me in this direction!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 21 Jul 2022 21:18:54 +0000

In reply to Brenda Anne. Hi Brenda, you could triple it depending how many you're serving. I think some roasted corn on top would be great!

By: Brenda Anne

Brenda Anne — Thu, 21 Jul 2022 19:37:16 +0000

Hello, I want to make this for a dinner my church is having for the fire station. Do you think if I triple the recipe? I was also thinking of roasting the corn to add a little more flavor. Opinion?? Thank you.

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 02 Jul 2022 15:51:24 +0000

In reply to Jaclynn. I'm so glad everyone loved it!