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Smoky Cold Corn Gazpacho Soup: Best Easy Summer Recipe

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A refreshing, no-cook summer soup made with charred corn, ripe tomatoes, and a smoky depth from the grill. Perfect for hot days, this vegan and gluten-free gazpacho is a crowd-pleaser that tastes like summer in a bowl.

Ingredients

Scale
  • 6 ears fresh corn on the cob
  • 4 large ripe Roma tomatoes
  • 1 large red bell pepper
  • 1 medium English cucumber
  • 1 small red onion (about half)
  • 2 cloves garlic
  • 3 tablespoons sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt (or to taste)
  • Black pepper to taste
  • 3–4 ice cubes
  • Optional garnishes: fresh basil leaves, chopped chives, extra olive oil, reserved charred corn kernels

Instructions

  1. Grill the Corn: Preheat grill to medium-high heat (about 400°F). Shuck corn and remove silk. Place ears directly on grill grates. Cook for 10-12 minutes, turning every 2-3 minutes, until kernels are charred in spots and slightly softened. Remove and let cool for 5 minutes.
  2. Cut the Kernels: Stand each ear upright on a cutting board. Use a sharp knife to cut kernels off the cob, working from top to bottom. Rotate ear as you go. You should get about 4 cups of kernels. Reserve about 1/4 cup for garnish.
  3. Prep the Vegetables: Roughly chop tomatoes, bell pepper, cucumber, and red onion. Peel garlic cloves.
  4. Blend the Base: Add grilled corn kernels (minus reserved garnish), chopped tomatoes, bell pepper, cucumber, red onion, garlic, sherry vinegar, olive oil, smoked paprika, and 1 teaspoon salt to blender. Add 3-4 ice cubes. Start blending on low, then increase to high. Blend for 2-3 minutes until completely smooth. If too thick, add a splash of cold water (about 1/4 cup) and blend again.
  5. Taste and Adjust: Taste soup and adjust seasoning—add more salt, vinegar, or smoked paprika as needed. Remember flavors will mellow as soup chills, so season slightly more than you think.
  6. Chill the Soup: Pour soup into a large bowl or pitcher. Cover and refrigerate for at least 2 hours, preferably 4 hours or overnight.
  7. Prepare the Garnishes: While soup chills, finely chop fresh basil and chives. Optionally toast extra corn kernels in a dry skillet for a crunchy garnish. Make a drizzle by mixing 1 tablespoon olive oil with a pinch of smoked paprika.
  8. Serve: Stir chilled soup well. Ladle into bowls and top with reserved charred corn, fresh herbs, a drizzle of olive oil, and a crack of black pepper. Serve immediately.

Notes

Ice cubes are crucial for a silky, emulsified texture. Don’t skip them. For a chunkier soup, reserve about a cup of blended soup before finishing and stir back in. For ultra-smooth, strain through a fine-mesh strainer. This soup tastes even better the next day. Do not freeze.

Nutrition

Keywords: cold corn gazpacho, smoky gazpacho, summer soup, vegan gazpacho, gluten-free soup, no-cook soup, grilled corn soup

Find it online: https://bouncybowl.com/smoky-cold-corn-gazpacho-soup-best-easy-summer-recipe/