Sweet Corn Basil Gazpacho
Gazpacho. Sounds complicated, right? Well, it’s not.
In fact, it’s so ridiculously easy that it should be called…eazpacho.
I’m so embarrassing. I won’t blame you if you decide to delete me from your favorites or feed or however you find yourself reading my random annoyingness.
But I digress. Gazpacho! Have you heard of it? Ever tried it?
I hadn’t until my little sister who spent a summer studying abroad in Spain, where apparently Gazpacho drips from the faucets, suggested I give it a try. When she first mentioned it, my mind immediately went to shrimp which I am not a fan of…at all.
I was a restaurant food runner for a few years in high school (before being promoted to server status for the next five, lucky me) and I had to peel and devein shrimp on my downtime. GAG.
Luckily I realized that I was actually mistaking it with ceviche. Gazpacho, on the other hand, is a chilled soup that’s typically vegetarian and is made from raw tomatoes, cucumber, bell pepper, onion and garlic (and sometimes stale bread). It takes barely any time to put together and the fact that it’s served cold makes it a refreshing option that’s perfect for summertime.
There are a ton of different variations floating around the foodie world (watermelon is one I still want to try) but I decided to stick to a classic version with the addition of fresh basil and sweet corn.
The result is essentially summer in your mouth. That’s the best way I can describe it.
Plus, you can’t beat the ginormous serving of vegetables in each bowl.
So go ahead and shut off the AC, open the windows and cool off with a bowl of Gazpacho. Your electric bill and your body will thank you.
Sweet Corn Basil Gazpacho
Yield: 8 cups or 4 bowls
Prep Time: 15
Total Time: 15
Ingredients:
- 4 medium size tomatoes, roughly chopped
- 1 medium cucumber, finely chopped
- 1 small red onion, finely chopped
- 1 red bell pepper, cored and finely chopped
- 1 green bell pepper, cored and finely chopped
- 1 jalapeno, seeded and roughly chopped
- 1 clove garlic, minced
- 6 cups low sodium tomato juice
- juice of 1 lime
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup packed fresh basil
- 1 cup corn kernels
- optional serving suggestions: plain Greek yogurt/fresh basil for garnish
Directions:
Place all of the ingredients (except the corn) into a large pot and stir together. Use an immersion blender (or regular blender) to liquefy the vegetables into a chunky soup. If you prefer it less chunky than blend until desired texture is achieved. Add the corn to the soup and stir together.
Chill for about thirty minutes before serving. Garnish with yogurt (optional) and basil, and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
This looks very refreshing. Open windows and a bowl of Gazpacho: perfect strategy to cool down!
At least you were promoted as a server…I was a hostess for a solid year. Boooooo. I’ve only heard of Gazpacho because Davida did a post on it. I said it on hers and I’ll say it on yours–it looks and sounds delicious.
I’m a firm believer that basil makes everything better. I absolutely love Gazpacho. Yours looks so light and fresh. I live right near Mexico, so we get really good gazpacho at restaurants and stores, but sometimes it’s so heavy! Yours looks so perfect xx
Eazpacho hehehe. This looks so summery! I’ve never been a huge fan of cold soups, but I think I’d try this one. Your soup recipes have never steered me wrong before!
I was that girl who thought gazpacho was complicated – but it totally isn’t and I didn’t really realize until I’ve read your post. It looks delicious, and you’re really making me want to try it! :) Thanks!
Eazpacho! hahaha You’re making me smile – too funny.
A few years ago I hated the idea of gazpacho but I’ve been coming around! I had a watermelon gazpacho (more savory than sweet) a few weeks ago at a restaurant and it was so good! This looks awesome with the fresh corn – I cannot get enough of fresh corn right now!
I’ve always been weird about chilled soups, but you’re making me want to give gazpacho another try!
I have a confession to make….. I’ve never had gazpacho. But I am willing to try just from looking at these photos. Yum
I’ve heard of gazpacho before, but yes, definitely thought it was difficult to make! Love the flavors in here. Sounds like I found another great recipe to use my immersion blender with. Gorgeous pictures, too!
Deveining shrimp at a restaurant sounds like pretty much the WORST. I like shrimp but always buy mine peeled because I can’t even stand to do it on a small scale!
I just had some delicious gazpacho earlier this week! Never tried it with basil or corn though – sounds amazing!
Gorgeous! And totally something I might need when it’s 100 degrees here on Friday!
To this day, I haaaaaate deveining shrimp! Every once in a while, my local grocery store (Raley’s) has raw shrimp that has already been deveined, which is when I make my shrimp purpose. I just can’t stand peeling and scraping those suckers. Bleh.
Ohhh gawl, I could slurp down some serious portions of this Eazpacho! I’ve actually never made eazpacho before and now my tail’s all between my legs knowing how simple it is. AC + all the veggies in my bowl sounds fan freaking tastic!
Oh yeah, big difference between gazpacho and ceviche. Haha Plus, having to peel and devein shrimp does not sound good.
I’ve been wanting to make some and now I really want some. Pinning!
I made this yesterday and it was delicious! I told my husband, who always says he doesn’t like cold soups, that he had to try it. He did and he loved it!!! We had it for lunch today and after sitting overnight, the flavors had a better chance to blend. Your recipes are always amazing and I don’t know how you do all you do :)
I love hearing about your lifestyle as I love the area where you live. The restaurants you find are amazing. I live in FL and we don’t have all those quaint places with healthy food!
Your comment made my day, Carolyn! Thank you!! :)
I’m not sure if I’ve asked you before but What part of FL do you live in?
I live in Fort Myers. I am a transplant from WI who got tired of winters and after playing snowbird for 10 years, moved here full time three years ago. I love the weather and the year round supply of fresh vegetables and fruits! My latest food fun is using a spiral cutter and making zucchini ‘pasta’ salads. Delicious! Have you tried one of these amazing cutters??
Nice! I bet you’re close to some beautiful beaches. Oh how I miss Florida’s beaches.
I have tried using a spiralizer and I love it! I have the Spirelli which probably isn’t the best one but it works well enough. Now you’ve got me inspired to develop a new recipe using it! :)
This soup sounds so heavenly right now! I’ve been living off of cold soups and salads this summer and I love the corn and basil combo! I wish this soup came out of my faucets :) P.S the light in these photos is so beautiful!