Sweet Corn and Tomato Gazpacho

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This corn gazpacho is the soup entry I did for the Fairfield Tomato Festival cooking competition, and actually the recipe I was most please with. It may have only gotten second place in its category, but it is an amazing summer soup. For one thing: gazpacho = no cooking, which is great when there have been too many 90F + days.

This was actually my first attempt at gazpacho. In true me fashion, I ended up trying multiple batches at once, both this and a cherry and tarragon version. I’ve had a cherry gazpacho before when I was working in catering, and I was trying to create something similar because I thought that would be the most unique dish to bring to the competition. But the corn version ended up being some much better. The cherry was tasty but a little too intense – not something you could easily eat a whole bowl full. I will have to work on tweaking it some more.

But the sweet corn version: The fresh white corn lent an incredibly creaminess to the soup without making it heavy and the combination of oregano, parsley, and basil gave it just enough nuance to be earthy. When I was trying to decide between the two versions, my best indication was when I gave H an option between the two and he eagerly chose the corn. Usually he tries to be all chivalrous and try to figure out which one I want, but there was no contemplation this time. This gazpacho made a great accompaniment to a thin crust pizza, but I’m sure it would be excellent with a cold quiche or even a salad if you are looking for a lighter meal.

Sweet Corn and Tomato Gazpacho

Servings 4


  • 1 c/150g fresh corn kernels
  • 1 lb/500g tomatoes diced
  • ½ lb/250g cucumber peeled, seeded and diced
  • 3 tbsp/45ml lemon juice
  • 1 ½ tsp/7ml minced garlic
  • 2 tsp/10ml fresh oregano leaves
  • 3 tbsp/45ml olive oil Il Fiorello’s Pendolino
  • 2 tsp/10ml parsley
  • ½ tsp/2ml salt
  • ¼ tsp/1ml pepper
  • 2 tbsp/30ml rice vinegar
  • 1 tbsp/15ml fresh basil leaves

To garnish

  • Fresh parley
  • Sliced cherry tomatoes
  • Il Fiorello lime co-milled olive oil or a pungent olive oil and a squeeze of fresh lime juice


  • Combine all ingredients in a bowl. In batches (as necessary), puree in a blender on high until smooth.
  • Return to bowl and chill in fridge for at least 1 hour, preferably overnight to let the flavors settle.

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