Raw green corn soup

This gazpacho is similar to a vegetable smoothie.

“Hydrating cucumbers add a cooling element, offsetting the natural sweetness of the corn and eliminating the need for water or broth,” says New York City-based recipe developer Laura Rege. “A drizzle of coconut yogurt offers a creamy finish.”

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


2 ears of cooked corn, shucked and kernels removed
1 small radish, very thinly sliced
2 Persian cucumbers, roughly chopped
½ cup baby spinach, packed
1 tablespoon extra virgin olive oil
1½ teaspoons white wine vinegar
Sea salt
2 tablespoons coconut yogurt



Place one cup of corn kernels in a blender. Place the remaining kernels in a small sandwich bag with radish for garnish.


Add cucumber, spinach, oil, vinegar, and ¼ teaspoon of salt to the blender with the corn. Purée until smooth, season with salt, and pour into a round airtight container.


In a separate airtight container, whisk the coconut yogurt with water (about two tablespoons) until it yields the consistency of a thick creamy salad dressing. Add a large pinch of salt. Store everything in the fridge.



Top soup with crunchy corn and radish. Shake the yogurt sauce to combine and drizzle over soup. Serve cold.