Sweet Corn & Basil Gazpacho

Sweet Corn & Basil Summer 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?

Sweet Corn & Basil Summer Gazpacho

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.


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.

Sweet Corn & Basil Summer Gazpacho

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

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4-6

Sweet Corn & Basil Gazpacho


4 medium size tomatoes, roughly chopped

1 cucumber, diced

1 red onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeno, seeded and roughly chopped

1 clove garlic

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


  1. 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.
  2. Add the corn to the soup and stir together. Chill for about thirty minutes before serving.


Tip: letting it sit overnight or for several hours allows the flavor to develop more.