Sun Gold Tomato and Corn Gazpacho

The perfect chilled soup for summer! This golden tomato and corn gazpacho is refreshing, perfect for a hot summer day, and has the most gorgeous color. Enjoy it as an appetizer or light meal.

How gorgeous is this corn gazpacho? It’s a must when sun gold tomatoes are in season– so grab a few pints and make this one before we turn to fall.

It’s great as an appetizer, or as a light meal alongside my no-knead crusty bread or vegetarian cobb salad for a simple, produce-heavy dinner.

Ingredients

• Corn: Only fresh corn will work for this corn gazpacho; don’t try to use frozen or canned corn, as it won’t work the same.
• Sun Gold tomatoes: These are my favorite tomatoes for this recipe (and for my Sun Gold pasta) as they are naturally sweet and low acid and provide the most gorgeous color along with the corn. If you can’t find sun golds, any yellow tomatoes will work. Red tomatoes will also work for flavor, but the color will be muted because of the corn.
• Yellow Bell Pepper: I use green or red in my gazpacho recipe, but I like the yellow here for a little more natural sweetness and to help keep the beautiful yellow color.
• Olive Oil: The quality of the olive oil really does make a difference in this recipe, so I recommend tasting your olive oil to make sure you like it. This recipe was tested with the following brands; Kosterina, Zoe, California Olive Ranch Miller’s Blend, and Laconiko (personal favorite).
• Vinegar: Good gazpacho needs a little bite, and that’s where the vinegar comes in. I use 2 tablespoons, but you can adjust the amount based on your taste preference.

How to Make this Corn Gazpacho

Step 1: Place all ingredients in a blender

Place all of the ingredients in a blender. Depending on the size of your blender, you may need to do this in two batches. My Nutribullet fits it all, but it’s okay if you do it in batches, as the taste will still be the same once combined.

Step 2: Blend

Blend until very creamy and smooth. You may need to stop and scrape down the sides of the blender. Taste, adjusting for salt and vinegar as needed —I usually add a little more vinegar if I feel the corn gazpacho needs a bit more brightness.

Step 3: Serve

Chill the gazpacho for at least 2 hours, then divide into bowls and garnish. You don’t have to garnish, but I like doing so for presentation sake– a little cucumber, fresh corn, and tomatoes along with a drizzle of good olive oil for extra bite.

Chef Tips for Success

• Gazpacho is best when it’s served very cold. I prefer to make this corn gazpacho at least 2 hours ahead of time and then pop in the fridge to pull out right before serving. It shouldn’t separate after blending, but if it does, quickly blend for 5-10 seconds before serving. I usually store the gazpacho right in the blender in the fridge just in case I have to do this.
• Season with salt. The 3/4 teaspoon of salt should be perfect, but if your tomatoes are underripe, you may need to add more salt. I’ve sometimes added up to 1 1/4 teaspoons. Gazpacho should be bright in flavor, and adding enough salt helps bring out the flavor of the tomatoes and cucumbers.
• Garnish. To balance the creamy texture of this corn gazpacho, I like to top it with finely chopped cucumbers, corn kernels, sun gold tomatoes, and yes, a good drizzle of quality olive oil.

Equipment Notes

You’ll need a blender for best results. My nutribullet is large enough to blend all of this together at once, but depending on the size of your blender, you may need to do it in batches.

How to Serve

I recently served this corn gazpacho for a dinner party featuring other peak summer produce recipes like my vegetable paella, grilled vegetable platter, and my fresh corn polenta. We finished that feast with my blackberry polenta cake, and it felt like the perfect way to celebrate summer produce, and to show others that when done well, vegetables are incredibly delicious– and fancy!

But, this corn gazpacho is so simple to make that it’s also great on its own, or served alongside a sandwich, salad, or good bread.

More Peak of Summer Produce Recipes

• Confited Tomatoes
• Homemade Salsa for Canning
• Cherry Tomato Pasta
• Heirloom Tomato Salad
• Summer Gnocchi with Corn and Zucchini
• Bean, Basil and Tomato Pasta Salad

If you try this corn gazpacho recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day.