Spicy White Bean & Sweet Corn Gazpacho

This raw and flavorful Spicy Sweet Corn & Tomato 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.

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bowl of sweet corn and tomato gazpacho garnished with herbs, sweet corn, and tomatoes

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 white bean, sweet corn, and tomato gazpacho.

I’ve been taking your reader survey feedback to heart 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 easy gazpacho recipe 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.

Okay, off to clean the house as we have guests coming in this week.

sweet corn and tomato gazpacho in white bowl beside bowl of ingredients

What’s Needed for Sweet Corn & Tomato Gazpacho?

This sweet corn gazpacho is all about the fresh produce. Here’s what you’ll need to make this simple gazpacho recipe:

  • Sweet yellow tomatoes
  • Sweet corn
  • Yellow bell pepper
  • Shallot
  • Sea salt and black pepper
  • Garlic chili paste
  • Great Northern white beans
  • Sherry vinegar
  • Olive oil
  • Lemon juice
  • Yogurt
close up of sweet corn and tomato gazpacho garnished with raw corn, basil, and black pepper

How to Make Gazpacho

The steps for this sweet corn and tomato gazpacho are simple:

  1. Add the tomatoes, corn, bell peppers, and shallot to a bowl.
  2. Stir in the salt, then let sit for 30 minutes.
  3. Transfer to a blender and add in the chili paste, beans, and vinegar.
  4. Slowly pour in the olive oil while blending until smooth.
  5. Garnish with more corn, yogurt, and black pepper. Enjoy!

Can You Freeze Gazpacho?

Yes, this sweet corn and tomato gazpacho can be frozen. Super smooth gazpacho freezes best (i.e. don’t leave any chunks in it). To thaw, place in the fridge overnight.

What to Serve with Gazpacho

This sweet corn and tomato gazpacho pairs nicely with crusty bread, salad, and more. Here are a few side dish ideas to get you started:

sweet corn and tomato gazpacho divided between a bowl and two small pitchers

Tips for Making Sweet Corn & Tomato Gazpacho

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).

If you don’t have sweet yellow tomatoes on hand, you’re welcome to use sweet red cherry tomatoes or something similar.

I like to top mine with 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.

Want More Corn Recipes?

4 from 4 votes
Spicy Sweet Corn & Tomato Gazpacho
Prep Time
10 mins
Resting Time
30 mins
Total Time
40 mins
 

This raw and flavorful Spicy Sweet Corn & Tomato 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.

Course: Soup
Cuisine: Mediterranean
Keyword: gazpacho
Servings: 4 servings as a main
Calories: 617 kcal
Author: Shelly Westerhausen
Ingredients
  • 2 pints sweet yellow tomatoes
  • 3 ears sweet corn (about 1 1/2 cups)
  • 1 yellow bell pepper , quartered
  • 1/2 small shallot , chopped (or 1/2 small onion)
  • 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
  • Black Pepper
  • Yogurt , for garnish (optional)
Instructions
  1. Add tomatoes, corn, bell peppers, and shallots to a large bowl. Stir in salt and let sit for 30 minutes.

  2. 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).
  3. Transfer to four bowls and garnish with corn, yogurt, or more olive oil.
Recipe Notes
Nutrition Facts
Spicy Sweet Corn & Tomato Gazpacho
Amount Per Serving
Calories 617 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 95mg4%
Potassium 2510mg72%
Carbohydrates 92g31%
Fiber 32g133%
Sugar 7g8%
Protein 32g64%
Vitamin A 185IU4%
Vitamin C 87.5mg106%
Calcium 197mg20%
Iron 11.4mg63%
* Percent Daily Values are based on a 2000 calorie diet.
sweet corn and tomato gazpacho in white bowl and pitcher
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Comment

40 Comments

  • Sejal
    July 31, 2016

    Sounds awesome! Didn’t see white beans in the ingredient list. How much is ideal to add?

    • Shellywest
      Sejal
      July 31, 2016

      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
        Shellywest
        June 29, 2017

        Do you drain liquid from the beans in can? Looks like great soup.

        • Shellywest
          Pat
          June 29, 2017

          I do strain and wash the beans before blending. Will update the recipe to make that more clear!

  • danielle | rooting the sun
    July 31, 2016

    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
    August 1, 2016

    Could you make this with red tomatoes, even if it wouldn’t be as attractive? Thank you.

    • Shellywest
      Andrea Johnson
      August 1, 2016

      Yes! I would recommend a sweet cherry tomato variety though as the yellow ones I used were very sweet and not super watery.

      • Andrea
        Shellywest
        August 1, 2016

        Thank you!

  • Considering The Radish
    August 5, 2016

    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
    August 8, 2016

    This is Sunshine In a Bowl on steroids …. thanks!

    • Shellywest
      Lizzie
      August 12, 2016

      Hahaha I love your comment, Lizzie! Can I please use it as the tagline for this recipe? Too good!

      • Lizzie
        Shellywest
        August 14, 2016

        Hi Shelly: Use it at will!

  • Aysegul at www.foolproofliving.com
    August 10, 2016

    This recipe and your photography is so SO beautiful. Such an easy yet delicious summer gazpacho.
    Cheers!

    • Shellywest
      Aysegul at www.foolproofliving.com
      August 12, 2016

      Yay – thank you for the kind words, Aysegul!

  • Lizzie
    August 15, 2016

    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.

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  • Sara
    July 5, 2017

    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
      Sara
      July 6, 2017

      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
        Shellywest
        July 8, 2017

        thanks so much!! Will do 🙂

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  • MZ
    August 20, 2017

    Soooo good and soooo simple to make – a guaranteed favorite from now on!

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  • Theo
    August 31, 2017

    I love the color and ingredients. Anyone know how this would taste cooked? I imagine it would still be tasty as a chowder.

    • Denise
      Theo
      September 2, 2017

      I was wondering the same thing! Love the ingredients but would prefer warm soup.

  • Bill
    September 17, 2017

    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!

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  • Belinda
    June 18, 2018

    I love taking soup to work for lunch but definitely too hot to make soup right now. This gazpacho is amazing! I had to stop myself from eating all of it before packing it for lunch. So fast too!

  • Rachel
    June 4, 2019

    How many grams of tomatoes are in a pint? I found yellow tomatoes at our local market and really excited to try this soup! I bought 3 pounds of them and hoping to double the recipe! Think I have enough??

  • Janet
    July 1, 2019

    Is was not a hit at my place. Husband said it was “interesting”.

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