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.
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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!
Roasted Corn and Heirloom Tomato Gazpacho
- High-powered blender
- 4 cups fresh corn kernels cut from 3-4 ears
- 1 large yellow bell pepper, coarsely chopped
- ½ large Vidalia onion, peeled and coarsely chopped
- 3 large unpeeled garlic cloves
- 2 shishito peppers*
- 6 tablespoons extra virgin olive oil, divided
- 3 cups chopped yellowish heirloom tomatoes
- ½ cup chopped cucumber, peeled and seeded
- 3 tablespoons sherry vinegar
- Juice of 2 limes
- Salt and pepper
- 1-2 teaspoons hot pepper or sriracha sauce, optional
- 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!
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