I know, I know.  Two cold soup recipes in a row but hear me out.  I put recipes on the blog that I’ve been eating and it’s been hot here.  I haven’t really turned on my oven in over a month.  Most things have been made in my slow cooker, on my stove top, or not cooked at all.  This is how I eat and that’s what I share with you guys. 

This gazpacho requires even less work than the vichyssoise that I made last week.  Pretty much put things in blender then eat.  That makes it a PERFECT weeknight meal for a steamy summer night.  You could even make this gazpacho in the morning while you get ready and then it will be perfectly cooled by the time dinner rolls around.

I served this with a creamed corn drizzle, but you can keep it simple and serve it plain or with a drizzle of good olive oil and balsamic vinegar.  I just like the sweet creaminess the corn brings to the soup.  Any way you decide to eat this gazpacho, it’s a great healthy and simple meal!

Summer Gazpacho with Creamed Corn Drizzle 

For the gazpacho: 

• 2 pounds of tomatoes (I used heirloom tomatoes but use whatever you can find/afford/like)
• 1 hothouse cucumber (these are longer and skinnier than regular cucumbers)
• 2/3 cup red onion, diced
• 3 cloves garlic
• 1/2 bunch of cilantro, chopped
• 2 tbsp balsamic vinegar
• 1/4 cup olive oil
• 1/2 tsp salt, more as needed
• 1/2 tsp pepper, more as needed

1. Dice and core your tomatoes and then place everything into your blender.  Blend until everything is smooth and creamy.
2. You can serve it as is now or you can make it ahead of time and let it chill and allow the flavors to meld.

For the Creamed Corn Drizzle: 

• 2 ears of corn, kernels removed
• 2 cups vegetable broth or water
• 1/3 cup onion, diced
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper

1. Heat a medium soup pot over medium-high heat and saute the onions with a little olive oil and salt.  DON’T let the onions brown, you just want them soft and translucent.
2. Add the corn kernels, vegetable broth, and seasonings to the pot.  Bring everything to a boil and then cover and lower to a simmer.
3. Simmer for about 10 to 15 minutes or until the corn is cooked through.  You may need to add a splash or two of water if it gets too low.
4. Remove the corn from the heat and with an immersion blender or working in batches with a regular blender, blend until creamy.  Let it cool completely before storing it in the fridge.

Like I said before you don’t have to serve the gazpacho with the creamed corn drizzle but it is pretty tasty.  If you’re pressed for time, olive oil and balsamic vinegar make a nice drizzle too.  I added roasted sunflower seeds for crunch but you can top with diced tomatoes, corn kernels, or any other nut or seed!  Enjoy!