Fresh Sweet Corn Gazpacho

Served at room temperature or chilled, this cold soup is a refreshing summer dish. Fresh, uncooked veggies are blended together to perfection and served with a drizzle of olive oil and a dash of on top. Plus, as an added bonus — it’s both dairy and gluten free!
  • Servings: 4
  • Prep Time: 15 minutes
  • Resting Time: 30 minutes


  • 2 pounds yellow tomatoes, chopped
  • 2 yellow bell peppers, seeded and chopped
  • Kernels from 3 ears of corn
  • 1/4 cup chopped shallots
  • 2 garlic cloves, chopped
  • 1/4 jalapeno, seeded and chopped
  • 2 teaspoons sea salt, plus more as needed
  • 1/2 cup olive oil, plus more for garnish
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • Chopped fresh chives, for garnish


  1. In a large bowl, combine the tomatoes, corn kernels, bell peppers, shallots, garlic, and jalapeño. Sprinkle with the sea salt and let stand for 30 minutes.
  2. Pour the corn mixture into a blender or food processor and add the olive oil. Blend the soup until smooth or, if you prefer, leave a bit chunky.
  3. Add the vinegar, lime zest, and lime juice. Taste and add more salt as needed.
  4. Serve at room temperature or chilled, garnished with a drizzle of olive oil and some chives.
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