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
- Dice and core your tomatoes and then place everything into your blender. Blend until everything is smooth and creamy.
- 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
- 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.
- Add the corn kernels, vegetable broth, and seasonings to the pot. Bring everything to a boil and then cover and lower to a simmer.
- 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.
- 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!