This sweet corn soup – or corn gazpacho soup – is a refreshing way to enjoy soup during the hot summer months. Blend fresh corn on the cob, yellow peppers, yellow tomatoes and jalapeño, and top with delicious crackers, for a wonderful summer appetizer or plant-based meal. This post is sponsored by Crunchmaster® and may contain affiliate links. Please read my disclosures.
While soup doesn’t always immediately come to mind when you think of summer, soup is a wonderful way to enjoy all those fresh summer vegetables at their peak of freshness.
For all intents and purposes, soup should be on every summer dinner table.
I love fresh, sweet corn on the cob during the summer months, and my family often visits a local farm in Denver were we pick our own corn cobs right off the stalk.
When I can’t get to the farm, fresh corn is always on sale at grocery stores and in plenty at farmer’s markets.
Today, I want to show you how simple it is to make a sweet corn summer gazpacho soup recipe with just a few simple ingredients.
First, however, I want to tell you this recipe was made possible by Crunchmaster. I’ve been eating Crunchmaster crackers for forever and the Crunchmaster brand has always made awesome products for the celiac disease community.
You can trust that these crackers are free from any potential gluten contaminants, and, as bonus, they are also Non-GMO Project verified, and contain no artificial flavors, colors, or preservatives.
And don’t worry, each cracker is packed with extra crunch too.
How to Make Corn Soup
Gather a few fresh, simple ingredients to make this corn soup. You’ll need the following:
- Fresh corn, cooked and cut from the cob
- Yellow pepper
- Yellow grape tomatoes
- Jalapeño pepper
- Green onion (I love it for its mild onion flavor)
- Fresh basil
- Olive oil
- Lime juice
- Salt and pepper
NOTE: Before you blend everything, make sure you reserve some tomatoes, corn and fresh basil for the garnish topping.
You’ll combine all these ingredients in a high-speed blender and blend until smooth, or, alternatively you could blend half of the ingredients until smooth, and then pulse the other half of the ingredients into small chunks. You’ll wind up with a part-smooth, party-chunky gazpacho soup that tastes great regardless of how you blend it!
You’ll then top your corn gazpacho soup recipe with a few extra tomatoes, fresh basil, corn kernels, fresh black pepper, and crackers. No soup – even a chilled summer gazpacho – is complete without a crunchy cracker accompaniment.
The Taste Test
This soup tastes – and looks – like summer. It’s chilled, refreshing, smooth, slightly sweet, and a bit spicy. When you eat it, you feel like you’re coating your insides with so much wholesome and fresh goodness.
Bring this soup to your summer BBQs, picnics, or simply make it to enjoy during all those beautiful nights when noshing outside on your patio is a must!
Where to Buy Crunchmaster Crackers
You can find Crunchmaster crackers on Amazon, as well as in grocery stores nationwide including Kroger, Sprouts, Target, Safeway/Albertsons, and Walmart. Visit the Crunchmaster store finder to locate a store near you.
Please note the Crunchmaster Multi-Seed cracker comes in a variety of flavors, including original, rosemary & olive oil, roasted garlic, cheesy garlic bread (pictured above), chili pasilla, and ultimate everything. Pick your pleasure!
Sweet Corn Soup (Gazpacho)
Ingredients
For the soup:
- 4 ears corn or 2.5 cups canned or frozen, divided reserve 1/2 cup for topping
- 1 pint yellow cherry tomatoes about 2 cups, reserve ¼ cup for topping
- 1 yellow bell pepper deseeded and cut into large chunks
- ½-1 jalapeño deseeded
- 1/4 cup green onion chopped
- 1/4 cup fresh basil
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
For topping:
- cherry tomatoes sliced in half
- fresh basil leaves
- corn kernels
- fresh cracked black pepper
- Crunchmaster® crackers
Instructions
- Bring a large pot of water to a boil over high heat and add the ears of corn. Boil corn ears for 4 minutes. Remove from the pot. Let the corn cobs cool for 5-10 minutes before carefully cutting the kernels from cobs.
- Add 2 cups of the corn, reserving ½ cup for later, cherry tomatoes, yellow bell pepper, jalapeño, green onion, fresh basil, olive oil, lime juice, salt, and pepper to a blender. (Make sure to reserve some ingredients for garnishing at the end.) Blend the ingredients until smooth OR blend half of the ingredients smooth and then pulse the other half into small chunks if you want a half smooth, half chucky soup. Chill for at least 30 mins.
- Serve soup cold and garnish with Crunchmaster® crackers, fresh corn kernels, sliced cherry tomatoes, basil leaves, and fresh cracked black pepper.
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