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This raw and flavorful Spicy White Bean & Sweet Corn Gazpacho is perfect for hot summer days when it’s too warm to turn the stove on. The protein-packed white beans make it filling enough for a meal or it can be served in shooters for an easy appetizer.
I came back from my trip last week to my garden absolutely exploding. My Ma comes down each spring and we go plant shopping together at a local nursery. We usually split everything since most of the plants come in fours but we must have somehow got the plants mixed up when sorting because I ended up with a TON of little sweet yellow tomato plants and no Roma plants.They are so sweet and flavorful that I didn’t want to ruin their glorious flavor by throwing them into a cooked dish but needed to use them up asap before the fruit flies made homes out of them.
Corn is my ultimate comfort food and it’s all I’ve been craving lately. Growing up with a cornfield in our backyard, it was a must for most summer meals. Since it’s currently too hot to turn the stove on, I decided to whip up this no-cook Spicy White Bean & Sweet Corn Gazpacho. I’ve been taking your reader survey feedback to heart (you can still fill it out if you haven’t already) and there are a lot of you out there that would like to see 30 minute and under meals. I’m happy to say this can be whipped up in under 30 minutes and requires zero cooking (how could it get any simpler than that?). My summer motto is that summer should be less about overheating in the kitchen and more about lake hangs, poolside cocktails, and no-cook meals like this one.
Since this soup is raw, it’s beyond important that you use the freshest of the fresh summer produce as it will have a direct effect on the final flavor and texture of your gazpacho. The white beans give the soup a protein-boost and also create a creamy and filling texture (similar to adding heavy cream). I like to top mine is loads of freshly ground black pepper and yogurt but you can also add fresh basil, sour cream, or even a drizzle of fancy olive oil.
Okay – off to clean the house as we have guests coming in this week.
Spicy White Bean & Sweet Corn Gazpacho recipe below:
- 2 pints sweet yellow tomatoes
- 3 ears of corn (about 1 1/2 cups)
- 1 yellow bell pepper , quartered
- 1/2 of 1 small shallot or 1/2 of 1 small onion , chopped
- 2 tsp . sea salt
- 1 tsp garlic chili paste
- 1 15.5 oz can Great Northern white beans strained and washed
- 1/4 cup sherry vinegar
- 1/4 cup olive oil
- 1 Tbsp lemon juice
- Pepper
- Yogurt , for garnish (optional)
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Add tomatoes, corn, bell peppers, and shallots to a large bowl. Stir in salt and let sit for thirty minutes.
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Working in two batches, transfer to a high speed blender along with chili paste, beans, and vinegar. Begin blending and slowly pour the olive oil. Let blend until completely smooth. Season with pepper and more salt (if needed).
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Transfer to four bowls and garnish with corn, yogurt, or more olive oil.
Other Vegetarian ‘Ventures corn recipes:
Sejal
Sounds awesome! Didn’t see white beans in the ingredient list. How much is ideal to add?
Shellywest
I used 1 15.5 oz can of Great Northern beans – super creamy and filling! It’s added to the recipe now – thanks for catching! <3
Pat
Do you drain liquid from the beans in can? Looks like great soup.
Shellywest
I do strain and wash the beans before blending. Will update the recipe to make that more clear!
danielle | rooting the sun
shelly – what an incredibly vibrant way to celebrate the peaking of summer produce! i am smitten with the beauty of this gazpacho, and the white beans are such a clever addition. thank you for such lovely inspiration.
Andrea Johnson
Could you make this with red tomatoes, even if it wouldn’t be as attractive? Thank you.
Shellywest
Yes! I would recommend a sweet cherry tomato variety though as the yellow ones I used were very sweet and not super watery.
Andrea
Thank you!
Considering The Radish
I’m all about summer dinners that don’t heat up my kitchen. And I love that you added white beans to gazpacho- there are few (savory) dishes that beans don’t improve.
Lizzie
This is Sunshine In a Bowl on steroids …. thanks!
Shellywest
Hahaha I love your comment, Lizzie! Can I please use it as the tagline for this recipe? Too good!
Lizzie
Hi Shelly: Use it at will!
Aysegul at www.foolproofliving.com
This recipe and your photography is so SO beautiful. Such an easy yet delicious summer gazpacho.
Cheers!
Shellywest
Yay – thank you for the kind words, Aysegul!
Lizzie
Made this last night for dinner. Wonderful. Had the remainder for lunch today. Only way to describe is that a night in the fridge turned this from wonderful to spectacular. Wowzer dish to make for a luncheon, serve with a grape tomato, watermelon and feta salad. Use opal basil if you have it. Sit back and gloat.
Sara
This looks delicious and I am planning on serving it this weekend for friends- novice question, is the corn boiled? or raw? I am assuming it is boiled and then cut off the cob. I am clearly a beginner cook;-)
Shellywest
I made this with the corn raw during peak corn season. If the corn isn’t super fresh then I’d recommend giving it a quick boil to help soften up the kernels. Hope that helps – let me know how it comes out!
Sara
thanks so much!! Will do 🙂
MZ
Soooo good and soooo simple to make – a guaranteed favorite from now on!
Theo
I love the color and ingredients. Anyone know how this would taste cooked? I imagine it would still be tasty as a chowder.
Denise
I was wondering the same thing! Love the ingredients but would prefer warm soup.
Bill
I used yellow grape tomatoes (100 of them). It made no sense to let them sit in their skins for the half hour, so I cut each one in two, not so hard. I had no chile paste so I used 1 tbsp vindaloo paste, ran everything through my food processed, 2 batches. One of the best soups ever!