I love corn. Seriously, I think corn is delicious in all forms. Popcorn? Stellar. Cornbread? Always. Grilled on the cob? Duh. Made into a base for a hot-weather chilled gazpacho? You haven’t lived until you’ve tried it. With yellow heirloom tomatoes, cucumber, and a delicate kick from jalapeño, this corn gazpacho is perfect for this seemingly permanent heat wave. Serve it this summer with a drizzle of basil oil and a glass of unoaked Chardonnay, for good measure.
Corn Gazpacho Is The Perfect Light Dish for Summer
At least in the states, gazpacho is severely underrated. I wish I saw it on more menus – I need more chilled soup in my life! Especially as summers continue to get hotter (excuse me while I scream into the abyss about the climate crisis), we all need to make more space for gazpacho in our lives – starting with this corn gazpacho featuring bright yellow heirloom tomatoes, cucumber, gentle heat from jalapeño, and a drizzle of sweet basil oil.
The base of this gazpacho is corn. Using kernels from the cob and blending them into a liquid, you get “corn milk”. I don’t love the term, but I guess that’s what it is (at least it’s better than liquified corn, right?). Please leave ideas in the comments if you have a better name than corn milk. Either way, using corn milk as the base for this gazpacho brings that fabulous, sweet corn flavor to the dish that rounds out the tomato and cucumber. It also brings a sensation of creaminess without using any dairy (love that!).
But really, the basil oil is what makes it. You could also make an herb oil using green onion or cilantro. I vote you use whichever leafy herb you have about to expire in your fridge. Making your own herb oil might be the easiest and most delicious fix for wasting herbs!
Gazpacho is Best Paired with a Light White
When it comes to corn, Chardonnay is always a great pairing. However, be sure to pick up an unoaked Chardonnay and not oaked! An oaky flavor will come off way too strong for a delicate dish like gazpacho. Save an oaked Chardonnay for a richer dish like Hot Honey Cornbread with Browned Butter or a bowl of ultra buttery popcorn.
Looking for a bottle on a budget? I personally love Louis Jadot’s Mâcon-Villages Chardonnay. It’s got a clean, mineral flavor with floral and citrus notes. If the occasion calls for something a little more special, spring for a bottle of Chablis.
You can’t go wrong with other light white wines like Sauvignon Blanc or a dry Riesling. Experiment and see what flavor combo you dig the most – and let me know down below in the comments what your favorite pairing is!
Corn and Heirloom Tomato Gazpacho
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4.5 hours
- Yield: 2–4 servings 1x
- Category: Soup
- Method: Food Processor/Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Gazpacho
- 4 ears of corn, husked
- 1 small to medium cucumber, chopped
- 2 yellow heirloom tomatoes, chopped (other colors are fine, but yellow will look best with the corn when it all comes together)
- 1 small shallot, quartered
- 3–4 cloves of garlic, minced
- 1 tbsp rice vinegar
- 1/2 tbsp salt (more to taste)
Garnish
- 50 grams olive oil
- 10 grams fresh sweet basil leaves
- Heirloom cherry tomatoes (blistered, for garnish)
Instructions
Gazpacho
- Remove kernels from the four ears of corn and blend in a food processor or blender until they become a thick liquid. This liquid will become a sort of base for the gazpacho. Strain through a mesh sieve, reserving the liquid in a bowl. Be sure to use a spatula or anything else you can to press the pulp and get as much liquid out as you can! Squeeze out any remaining liquid from the corn using a cheesecloth, if you have it. You now have corn milk!
- In a food processor or blender, combine the yellow heirloom tomatoes, cucumber, shallot, garlic, rice vinegar, salt, and the corn milk and blend on high until very smooth. It shouldn’t be overly grainy.
- Store the gazpacho in an airtight container and refrigerate for 3-5 hours. This gazpacho is perfect for making a day ahead as it can chill in the fridge for a 2-3 days.
- While the gazpacho chills and about 20 minutes before serving, roast some cherry tomatoes in olive oil, garlic, and salt at 400 °F in the oven for 15-20 minutes.
- For serving, garnish with blistered cherry tomatoes, freshly cracked black pepper, and basil oil (see below).
Basil Oil
- Add 10 grams of fresh sweet basil leaves to 50 grams of olive oil in a blender until fully incorporated.
- Strain oil with a mesh sieve into a bowl, using a spatula or spoon to press the oil through the sieve, to remove excess basil.
- Store basil oil in an airtight container until ready to use.
Notes
You can increase or decrease the amount of basil oil as needed. Just make sure the ratio is 1:5 basil to oil. The basil oil, like any infused oil made from scratch, should be used within a couple of days. It can be refrigerated for up to around 4 days or so.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
