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Spicy Corn and Cucumber Gazpacho

11 INGREDIENTS • 5 STEPS • 1HR 30MINS

Spicy Corn and Cucumber Gazpacho

Recipe
This Spicy Corn and Cucumber Gazpacho is light, bright, and so incredibly refreshing on a hot summer day. Cucumber is definitely the dominant flavor here, but the corn adds a mellow sweetness and helps thicken the soup nicely. The soup has a little kick thanks to the jalapeño, but it’s definitely a mild heat.
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
This Spicy Corn and Cucumber Gazpacho is light, bright, and so incredibly refreshing on a hot summer day. Cucumber is definitely the dominant flavor here, but the corn adds a mellow sweetness and helps thicken the soup nicely. The soup has a little kick thanks to the jalapeño, but it’s definitely a mild heat.
1HR 30MINS
Total Time
$2.07
Cost Per Serving
Ingredients
Servings
4
us / metric
English Cucumber
2
(12 oz)
Large English Cucumbers
unpeeled, halved lengthwise and seeded
Kosher Salt
1 tsp
Kosher Salt
plus more to taste
Tomatillo
2
(3 oz)
Large Tomatillos
Corn Kernels
2 cups
Corn Kernels
from 3 to 4 ears
Jalapeño Pepper
1
Large Jalapeño Pepper
seeds and ribs removed, chopped, 3 Tbsp
Yellow Onion
1/2 cup
Chopped Yellow Onion
Garlic
1 clove
Garlic
Lime
2
Limes, juiced
3 Tbsp of juice needed
Fresh Basil Leaf
1/2 cup
Fresh Basil Leaf, firmly packed
plus more for serving
Olive Oil
1/2 cup
Olive Oil
plus more for serving
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
380
Fat
28.4 g
Protein
4.9 g
Carbs
33.3 g
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Spicy Corn and Cucumber Gazpacho
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

Yields 4-6 servings.
Cooking InstructionsHide images
step 1
Roughly chop the English Cucumbers (2) and place them in a large mixing bowl. Add the Kosher Salt (1 tsp) toss, and set aside while you prepare the other vegetables, or for at least 10 minutes.
step 2
Remove the husks from the Tomatillos (2) and rinse them. Trim the stems, then roughly chop the tomatillos and add them to the bowl with the cucumbers. Toss, then transfer to a blender.
step 3
Add Corn Kernels (1 3/4 cups), reserving the rest for serving, along with the Jalapeño Pepper (1), Yellow Onion (1/2 cup), Garlic (1 clove), and Lime Juice (2). Blend on high, until smooth, 30 seconds to 1 minute.
step 3 Add Corn Kernels (1 3/4 cups), reserving the rest for serving, along with the Jalapeño Pepper (1), Yellow Onion (1/2 cup), Garlic (1 clove), and Lime Juice (2). Blend on high, until smooth, 30 seconds to 1 minute.
step 4
Add Fresh Basil Leaf (1/2 cup), Olive Oil (1/2 cup), and Freshly Ground Black Pepper (to taste) and blend on high for 10 seconds. Pour the soup through a mesh strainer, discarding the solids, and taste for seasonings.
step 5
Chill the soup for at least 1 hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved Corn Kernels (4 Tbsp), and torn fresh basil leaves.
step 5 Chill the soup for at least 1 hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved Corn Kernels (4 Tbsp), and torn fresh basil leaves.
Tags
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Appetizers
Dairy-Free
4th of July
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Labor Day
Memorial Day
Summer
Vegetables
Soups & Stews
Spanish
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