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3.17 from 12 votes

Spicy Corn and Cucumber Gazpacho

Servings: 4 to 6


  • 2 large English cucumbers, unpeeled, halved lengthwise and seeded (about 12 ounces each)
  • 1 teaspoon kosher salt, plus more to taste
  • 2 large tomatillos (about 3 ounces each)
  • 2 cups fresh corn kernels (from 3 to 4 ears corn)
  • 1 large jalapeño pepper, seeds and ribs removed, chopped (about 3 tablespoons)
  • ½ cup chopped yellow onion
  • 1 garlic clove
  • 3 tablespoons freshly squeezed lime juice (2 limes)
  • ½ cup fresh basil leaves, packed, plus more for serving
  • ½ cup olive oil, plus more for serving
  • Freshly ground black pepper


  • Roughly chop the cucumbers and place them in a large mixing bowl. Add the salt, toss, and set aside while you prepare the other vegetables, or for at least 10 minutes. Remove the husks from the tomatillos and rinse them. Trim the stems, then roughly chop the tomatillos and add them to the bowl with the cucumbers. Toss, then transfer to a blender. Add 1¾ cups of the corn kernels, reserving the rest for serving, along with the jalapeño, onion, garlic, and lime juice.
  • Blend on high, until smooth, 30 seconds to 1 minute. (If using a powerful blender such as Vitamix, blend on medium to maintain some texture. We want this to be a soup, not a juice!)
  • Add the basil, olive oil and black pepper to taste and blend on high for 10 seconds.  Pour the soup through a mesh strainer, discarding the solids, and taste for seasonings.
  • Chill the soup at least one hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved corn kernels, and torn fresh basil leaves.