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.
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.
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
- Sea salt and black pepper
- Garlic chili paste
- Great Northern white beans
- Sherry vinegar
- Olive oil
- Lemon juice
How to Make Gazpacho
The steps for this sweet corn and tomato gazpacho are simple:
- Add the tomatoes, corn, bell peppers, and shallot to a bowl.
- Stir in the salt, then let sit for 30 minutes.
- Transfer to a blender and add in the chili paste, beans, and vinegar.
- Slowly pour in the olive oil while blending until smooth.
- 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:
- Garden Harvest Vegetable Bread
- Walnut Ricotta Lemon Pasta
- Vegetarian Antipasto Salad
- Multigrain Knots
- Summer Dill Pasta Salad
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?
- Corn Mint Fritters
- Vegan Corn Chowder with Cornbread Croutons
- Cheddar Corn Biscuits
- Crostini with Macadamia Ricotta and Corn-Zucchini Succotash
- Cheddar Corn Pudding
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.
- 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)
Add tomatoes, corn, bell peppers, and shallots to a large bowl. Stir in salt and let sit for 30 minutes.
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).
Transfer to four bowls and garnish with corn, yogurt, or more olive oil.
- Recipe adapted from The Endless Meal.