Creamy Corn Gazpacho Soup: The Ultimate Summer Cooler
If you’ve never had chilled soup before, you’re in for a treat. This creamy corn gazpacho is cool, refreshing, and so easy to make that no cooking is needed. It’s like summer in a bowl, with sweet corn, fresh veggies, and a hint of tangy vinegar. Perfect for hot days when turning on the stove is just not an option.
Whether you’re having friends over or want a light dinner that’s still filling, this soup is a must-try. Ready in just 20 minutes, it’s a smooth and satisfying way to enjoy fresh corn like never before. Top it with herbs or a drizzle of olive oil for an extra layer of flavor.
Ingredients You’ll Need
Before you blend up this cool and creamy corn gazpacho, let’s gather everything you need. This chilled soup uses fresh, simple ingredients that come together in minutes, no stove required. From sweet corn and juicy tomatoes to crisp cucumbers and tangy vinegar, each item adds brightness and depth.
- 4 cups fresh corn kernels (or frozen, thawed)
- 1 medium cucumber, peeled and chopped
- 1 red bell pepper, chopped
- ½ red onion, chopped
- 2 cloves garlic, peeled
- ¼ cup olive oil
- 2 tbsp white wine vinegar (or apple cider vinegar)
- Salt and pepper, to taste
- ¼ cup fresh herbs like basil or cilantro (for garnish)
Quick Time List
Prep Time
10 Minutes
blend Time
5 Minutes
Chill Time
30 Minutes
Nutrition Info (Per Serving – Makes 4)
Curious about what’s in each bowl? This creamy corn gazpacho isn’t just refreshing, it’s also light and nourishing. Packed with veggies and naturally sweet corn, it offers a good balance of fiber, healthy fats, and essential vitamins. Note: Nutrition may vary depending on toppings and optional add-ins like yogurt or avocado.
- Calories: ~220
- Protein: 4g
- Carbs: 26g
- Fat: 12g
- Fiber: 3g
- Sugar: 6g
- Sodium: 250mg
How to Make Corn Gazpacho Soup
Making this corn gazpacho soup couldn’t be easier, no cooking, no fuss, just fresh ingredients and a blender. In just a few simple steps, you’ll have a smooth, chilled soup that’s bursting with sweet, savory, and tangy flavors. It’s perfect for hot days when you want something light but still satisfying.
Step 1: Chop Your Veggies
Cut the corn off the cob if using fresh. Peel and chop your cucumber, bell pepper, onion, and garlic. Smaller pieces blend better.
Pro Tip: Use fresh corn when possible. It’s sweeter and gives the soup a better flavor!
Step 2: Blend It All
Add corn, cucumber, pepper, garlic, and onion to your blender. Pulse a few times for a chunky texture, or blend longer for a smooth soup.
Pro Tip: Use a high-speed blender for the creamiest results.
Step 3: Add Oil, Vinegar & Seasoning
Pour in olive oil and vinegar. Add salt and pepper. Blend again until smooth and creamy. Taste and adjust seasoning if needed.
Shortcut: Want it tangier? Add a bit of lime juice or extra vinegar.
Step 4: Chill in the Fridge
Pour the soup into a container with a lid and chill for at least 30 minutes. This helps the flavors come together and gives it that refreshing coolness.
Pro Tip: Make it the night before for even better flavor!
Step 5: Serve & Garnish
Stir the soup before serving. Pour into bowls and sprinkle with chopped herbs or add avocado slices on top.
Pro Tip: Chill the soup for at least an hour before serving, it deepens the flavor and makes it extra refreshing.
What to Serve With Corn Gazpacho
While this creamy corn gazpacho is satisfying on its own, pairing it with the right sides can turn it into a well-rounded, crave-worthy meal. Whether you’re serving it as a light lunch, a refreshing appetizer, or the centerpiece of a summer spread, a few simple additions can elevate the experience.
- Crusty bread or garlic toast
- Grilled shrimp skewers on top
- A simple side salad with lemon vinaigrette
Storage Tips
Got leftovers? This corn gazpacho stores beautifully, making it perfect for meal prep or enjoying over a few days. Since it’s served cold, it actually tastes even better after some time in the fridge as the flavors continue to develop. With just a few storage tips, you can keep it fresh, creamy, and ready to enjoy anytime.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months in portion-sized containers. Thaw overnight and stir before serving.
Why You’ll Love This Soup
This creamy corn gazpacho is everything you want on a hot summer day—cool, creamy, and bursting with fresh flavor. It takes just minutes to make, and you don’t even have to turn on the stove! Made with sweet corn and crunchy veggies, it’s healthy, filling, and perfect for summer lunches, easy dinners, or entertaining friends on the patio. Plus, you can customize it with toppings like avocado, herbs, or shrimp.
Conclusion
Cool, creamy, and packed with summer flavor, this corn gazpacho is a refreshing twist on a classic chilled soup. It’s light enough for warm-weather lunches yet satisfying enough to serve as a standout starter or side. With sweet corn, crisp veggies, and a tangy kick, every spoonful delivers balance and brightness. Best of all, it comes together in minutes, no stove, no stress. Whether you’re hosting a summer gathering or just need a quick, nourishing meal, this gazpacho is sure to impress. Try it once, and it might just become your new seasonal favorite.