Spicy Corn and Cucumber Gazpacho

Recipe

11 INGREDIENTS • 5 STEPS • 1HR 30MINS

Spicy Corn and Cucumber Gazpacho

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.

Spicy Corn and Cucumber Gazpacho

Save

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

2
(12 oz)

Large English Cucumbers

unpeeled, halved lengthwise and seeded

1 tsp

plus more to taste

2
(3 oz)

Large Tomatillos

2 cups

Corn Kernels

from 3 to 4 ears

1

Large Jalapeño Pepper

seeds and ribs removed, chopped, 3 Tbsp

1/2 cup

Chopped Yellow Onion

1 clove

2

Limes, juiced

3 Tbsp of juice needed

1/2 cup

Fresh Basil Leaf, firmly packed

plus more for serving

1/2 cup

plus more for serving

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

Spicy Corn and Cucumber Gazpacho

Save

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 Limes (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 Limes (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 (1/4 cup), 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 (1/4 cup), and torn fresh basil leaves.

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