a taste of summer…sweet corn gazpacho

Last week I had an outdoor summer gathering with friends.  Wanting to keep things simple and avoid cooking over a hot stove on a warm evening, I decided to make gazpacho.   This is not your typical gazpacho.  I found this Lulu Powers recipe in House Beautiful magazine.  I wouldn’t be sharing it if it wasn’t crazy good!

I was able to gather all of the ingredients at the local Farmer’s Market.  Nothing says summer like fresh tomatoes and corn!

Sweet Corn Gazpacho
I like to use the freshest ingredients I can find.

Sweet Corn Gazpacho  serves 6


  • 1 lb yellow tomatoes, roughly chopped
  • 1 yellow bell pepper, seeded and roughly chopped
  • 3 ears of sweet corn, kernels removed from the cob
  • ¼ cup sweet white onion roughly chopped
  • ½ cup green seedless grapes
  • 1 Persian cucumber, peeled and chopped (I used 2 small ones)
  • 2 small garlic cloves, smashed
  • ½ jalapeño pepper, seeded ( I can’t do too spicy so I left this guy out)
  • Sea salt
  • ¼ cup olive oil
  • 1 Tblsp white balsamic vinegar
  • 1 lime, juiced

Optional: hot sauce, chive oil  (I simply drizzled a bit of olive oil and added a few chopped chives for color)


  1. Combine the tomatoes, bell pepper, corn, onion, grapes, cucumber, garlic, and jalapeño in a large bowl.  Sprinkle with 1 tsp of sea salt, mix well, and set the bowl aside for 1 hour, covered.

Sweet Corn Gazpacho

2.  Put the mixture in a blender with the olive oil and blend until it reaches your desired smoothness.  Stir in the vinegar and lime juice, then season to taste with sea salt.  Serve lightly chilled; pretty it up with a hot sauce or chive oil garnish.

I served it with fresh grapefruit margaritas for my tequila loving friends and rosé for the wine drinkers.  A crusty baguette and you have the perfect summer dish!  Enjoy!

Sweet Corn Gazpacho
A little drizzle of olive oil and some freshly chopped chives gives adds a bit of flair


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