You have to MAKE THIS creamy Sweet Summer Corn Gazpacho! Fresh, bright and hearty, this cold summer soup made with a cup of milk, corn, peppers, tomato, basil and vinegar is summer in bowl. A cup of milk has 9g of protein, making the gazpacho extra creamy and provides a hearty base to a typically light dish, keeping you full longer.   -- Created by Philip + Mystique🧑🏻‍🍳👩🏽‍🍳 (@chef.souschef)

Prep icon
PREP10 min
Prep icon
Ready in1 h 10 min



  1. Step
    Add corn kernels, tomato, bell pepper, garlic, half the basil leaves, ice cubes, milk, vinegar, salt, and pepper to a high-powered blender container. Blend on high speed for 20-30 seconds, until completely blended and smooth. Serve in bowls and drizzle with additional milk and olive oil, then garnish with fresh basil leaves, optional jalapeno, and flaky sea salt to taste.


If time allows, chill in the fridge for 1 hour to allow the flavours to develop further, however, it can be served immediately.

Because the soup is served raw and cold, use the freshest and best quality ingredients possible.

Soup can be made in advance, but for the freshest, and best flavor, serve within 12 hours of preparation.