The Ultimate Summer Gazpacho: Sweet Corn Twist on a Classic

At Blue Osa, we love creating dishes that follow three key principles:

• Made with vegetables from Blue Osa’s organic garden or local farmers.
• Bring people together and spark conversation.
• Are absolutely delicious!

Our gazpacho with sweet corn checks all these boxes!

This refreshing recipe is perfect for summer. It holds a special place in our hearts and history because it comes from Blue Osa’s original chef, Chef Marie. When Marie gave us her gazpacho with sweet corn recipe, she told us that it is “a bright and chilled soup to liven up any Summer meal . . . it’s the perfect summer soup that will always be a crowd favorite.”

And she was right! Our signature Gazpacho is so deliciously refreshing, popping with a tangy marriage of sweet corn and roasted red peppers. It’s the perfect addition to any meal or can be enjoyed alone.

What is Gazpacho

But before we start cooking, have you ever wondered where Gazpacho comes from? Why would anyone want cold soup?

Well, gazpacho is served cold as a reflection of the hot region in Spain it originated from. The coolness of the soup was designed to cool down laborers working in the vineyards and olive groves under the hot sun.

The beauty of this classic Spanish soup lies in its simplicity. The variations are endless as it involves fresh, readily available ingredients which also explains why it was so popular back in the day; gazpacho was an accessible hydrating, cooling, and nourishing midday meal for laborers so they could keep going under the Mediterranean sun.

But you don’t have to be working out in the sun to enjoy gazpacho nowadays. It’s a staple summer dish that is fun and simple to make.

So grab your apron and let’s get our gazpacho on!

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Recipe

Gazpacho with Sweet Corn

From the Kitchen of Blue Osa
Sugar-free and wheat-free (optional)

Makes 6 servings

Ingredients:

• two 15 oz cans of corn
• 4 roasted red bell peppers
• 1/2 of a large cucumber
• 1/2 yellow onion
• 1 lemon
• pineapple juice
• 1 cup vegetable stock (may also use water)
• 2 slices of toasted bread
• 1 tbs olive oil
• 1 pinch red pepper
• 1 pinch fleur del sal
• cilantro to garnish

Method:

1. Roast the bell peppers over the stove’s flame
2. Remove the bell peppers, cool, and remove skin
3. Transfer bell peppers and the pinch of red pepper to a blender. Puree until smooth (may add olive oil by the tsp if needed)
4. In a large pot, bring the pineapple and stock to a boil
5. Add the bread crust to the mixture, and remove from heat
6. Peel and roughly chop the onion and cucumber, remove all seeds from the cucumber
7. Transfer the onion, cucumber, corn, stock mixture, oil, salt, pepper, and lemon to a blender
8. Blend until smooth
9. In glass cups, layer the red pepper puree followed by the corn gazpacho
10. Garnish with chopped cilantro

Serve chilled.

We believe food should be FUN.

We believe food should be a CELEBRATION.

We believe food should be the FUEL that helps us live our most meaningful life!

Here at Blue Osa, we are always refining our recipes, incorporating the freshest and most local ingredients we can get our hands on, and of course, joyfully sharing our creations with our guests at every meal. 

We put together our favorite recipes for YOU in our new book Eat To Feel Happy And Healthy – Rainforest Recipes That Bring You Joy! so you can experience a little taste of Blue Osa from your kitchen!

This book includes recipes that the Blue Osa kitchen crew and Yogi Aaron have developed and refined over the years. It’s chock full of our best breakfast, lunch, and dinner menus as well as recipes for our specialty breads, sauces, dressings, desserts, juices, smoothies, and cocktails! 

Buen Provecho from Blue Osa Yoga Retreat + Spa

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