Bright and smoky, this chilled gazpacho pairs charred sweet corn with ripe tomatoes for a soup that tastes like late summer in a bowl. The body is silky from blended tomatoes but keeps lively pops from charred kernels and small dice of cucumber. Finish each bowl with a peppery basil oil and a scattering of reserved corn for contrast and color. Serve well chilled as a refreshing starter, light lunch, or an easy summer supper with crusty bread.
Ingredients
- Ripe tomatoes (about 1.5 lb / 700 g), cored and quartered
- Fresh corn from 3 ears (kernels removed, about 1 1/2 cups), plus extra for garnish
- Red bell pepper (1 medium), seeded and roughly chopped
- English cucumber (1/2), peeled and chopped
- Small shallot (1), peeled and chopped
- Garlic clove (1), smashed
- Sherry vinegar (2 tablespoons)
- Extra-virgin olive oil (1/4 cup for soup + 2 tablespoons for basil oil)
- Cold water or tomato juice (1/4 cup), to loosen as needed
- Sea salt (1 1/2 teaspoons) and freshly ground black pepper (1/2 teaspoon)
- Fresh basil (1 cup packed) for basil oil
- Optional garnishes: diced avocado, extra charred corn, small basil leaves, cracked black pepper
Instructions
- Char the corn: Heat a cast-iron skillet or grill over high heat. Brush the corn ears with a little oil and char them until blackened in spots, 6–8 minutes, turning. Let cool slightly and cut kernels off the cob; reserve 1/4 cup for garnish.
- Roast the tomatoes and pepper: Place quartered tomatoes and the red pepper (whole or halved) on a sheet, broil or roast at 450°F until deeply blistered and softened, about 8–12 minutes. Cool and peel the pepper if desired.
- Combine in blender: In a blender or food processor add roasted tomatoes and pepper, charred corn (reserve some), cucumber, shallot, garlic, sherry vinegar, 1/4 cup olive oil, salt, pepper, and 1/4 cup cold water or tomato juice. Blend until smooth or leave slightly chunky—your texture choice.
- Adjust and chill: Taste and adjust seasoning with more salt, pepper or vinegar. Strain through a coarse sieve if you want an extra-smooth finish. Cover and chill at least 1 hour, preferably 2–3 for flavors to meld.
- Make basil oil: While the soup chills, blitz the basil with 2 tablespoons olive oil until bright green. Strain if you want a clear oil. Keep chilled until ready to use.
- Serve: Stir the gazpacho, ladle into bowls, top with reserved charred corn, diced avocado if using, a spoonful or drizzle of basil oil, and a few basil leaves or cracked pepper.
- Storage: Keep covered in the refrigerator up to 2 days. Stir or thin with a splash of cold water before serving if it thickens.
Tips or Variations
Use canned fire-roasted tomatoes when fresh ones aren’t available, and swap sherry vinegar for red wine vinegar if needed. For a spicier edge, stir in a small pinch of smoked paprika or a few drops of hot sauce before chilling.