Roasted Corn and Heirloom Tomato Gazpacho

Roasted Corn and Heirloom Tomato Gazpacho! A thick, creamy, sweet n' spicy chilled soup that screams summer. Nothing like farmers market inspo to make the most of seasonal eating. Plus, it's vegan, gluten free and downright delicious. The beauty of gazpacho is you can make it a couple days in advance for easy entertaining, and it can be frozen so you can enjoy the tastes of summer even in the dead of winter.

Remember to PIN THIS to save the recipe for later!

Key Ingredients

Heirloom tomatoes and corn are at their finest, and came together so deliciously in this recipe. Those small, adorably wrinkled shishito peppers shown above also played a role in adding a hint of heat. Roasting the veggies gave them deeper flavor which is definitely worth a little extra time.

The heirloom tomatoes were perfectly sweet and delicately ripe with beautiful pink swirls so they stayed off the baking sheet.

Once the veggies are done roasting and cool enough to peel the garlic cloves, it's just a matter of marrying all the ingredients in a high-powered blender. Dial the heat to your preferred level with chili sauce or sriracha. You can pour the gazpacho in shooters for a party or ladle up larger servings as a main course. Regardless, you're going to want this fabulous soup on repeat. Enjoy!

More Light and Summery Recipes!

Summer Crostini Five Ways

Heirloom Tomato & Goat Cheese Flatbread

Blistered Cherry Tomato & Grape Galette

Grilled Halibut Broccolini & Zucchini Packets

Heirloom Tomato Bruschetta Chesse Board

Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates! Cheers!!

Roasted Corn and Heirloom Tomato Gazpacho

This Roasted Corn and Heirloom Tomato Gazpacho is a thick, creamy and summery delicious recipe that's full of farmer's market inspiration.

5 from 3 votes

Print Pin Rate

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American, Spanish

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 212kcal

Author: Kim Peterson

Equipment

• ▢
  High-speed blender
• ▢
  Extra-large, rimmed baking sheet

Ingredients

• ▢ 4 cups fresh corn kernels , cut from 3-4 ears
• ▢ 1 yellow bell pepper , coarsely chopped
• ▢ ½ Vidalia onion , peeled and coarsely chopped
• ▢ 3 unpeeled garlic cloves
• ▢ 2 shishito peppers*
• ▢ 6 tablespoons extra virgin olive oil , divided
• ▢ 3 cups yellowish heirloom tomatoes , chopped
• ▢ ½ cup cucumber , peeled and seeded, chopped
• ▢ 3 tablespoons sherry vinegar
• ▢ 2 limes , juiced
• ▢ Salt and pepper
• ▢ 1 teaspoon hot pepper or sriracha sauce , optional

Instructions

• Preheat oven to 400 degrees F. Line an extra-large, rimmed baking sheet with parchment paper.
• Spread corn, bell pepper, onion, garlic and shishito peppers on baking sheet. Drizzle about 3 tablespoons of olive oil over the vegetables. Season with freshly ground pepper, to taste. Sprinkle salt over everything except the corn. Salting the corn now will toughen its skin!
• Roast vegetables 20 minutes, stirring halfway through cooking time. Remove from oven. When cool enough to handle, peel garlic, and remove the charred skin and seeds from the shishito peppers.
• Place half of the roasted vegetables and half of the chopped tomatoes and cucumbers in a high-powered blender. Add 1 ½ tablespoons of olive oil and sherry vinegar. Squeeze in the juice of one lime. Puree until smooth, about 45 seconds. Transfer mixture to a large bowl.
• Repeat blending with remaining roasted vegetables, chopped tomatoes, cucumbers, olive oil, sherry vinegar, and lime juice. Puree until smooth.
• Pour into large bowl with the first batch of gazpacho. Whisk in 1-2 teaspoons of hot pepper sauce or sriracha sauce, if desired. Season to taste with salt and pepper.
• Cover gazpacho and chill at least 2 hours or overnight.
• Serve chilled or at room temperature, and garnish with fresh basil, lime wedges, sliced shishito peppers, and extra hot sauce as desired. Enjoy!

Notes

*Shishito peppers are small, adorably wrinkled and mild peppers compared to jalapenos.

Nutrition

Serving: 1 serving | Calories: 212kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Sodium: 41mg | Potassium: 588mg | Fiber: 4g | Sugar: 11g | Vitamin A: 923IU | Vitamin C: 68mg | Calcium: 30mg

Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!