Sweet Corn and Heirloom Tomato Gazpacho
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Sweet Corn and Heirloom Tomato Gazpacho Recipe
Updated June 2026
Chef’s Tips:
* This recipe is the perfect summer starter. Serve it in small portions or soup bowls, depending on the occasion.
* This gazpacho can be made a day ahead; it only gets better as it sits. Garnish just before serving.
* Try to get this as smooth as a silky puree. If your blender is not powerful, strain mixture before serving.
* Note: Cook time is chill time. This is a no-cook recipe.
Ingredients
- 2 2/3 cups fresh corn kernels (from 3 ears of fresh corn)
- 1 ½ cups chopped yellow bell pepper
- 2 cups chopped yellow heirloom tomato
- 1 1/3 cups chopped English cucumber
- 2 Tbsp Farm Boy™ Sherry Vinegar or more to taste
- ¼ cup Farm Boy™ Extra Virgin Olive Oil
- Farm Boy™ Pure Ontario Liquid Honey to taste, optional
- salt and pepper to taste
- ½ cup sliced grape or cherry tomatoes
- 1 small jalapeño chili pepper thinly sliced crosswise
- ½ cup Farm Boy™ Microgreens
Directions
- In a blender jar, combine corn kernels, bell pepper, tomato, cucumber, Farm Boy™ Sherry Vinegar, Farm Boy™ Extra Virgin Olive Oil, and Farm Boy™ Pure Ontario Liquid Honey (if using). Process until completely smooth and season with salt and pepper to taste. Chill for one hour.
- When ready to serve, mix gazpacho well as it may separate while standing. Serve in small bowls or glasses and garnish with sliced grape tomatoes, jalapeño slices, and Farm Boy™ Microgreens. Drizzle with a bit more Farm Boy™ Extra Virgin Olive Oil.
