Sweet and Spicy Corn Gazpacho
Corn gazpacho is a sweet and spicy cold soup which is refreshing for summer! Easy and quick, it's full of fresh corn, yellow tomatoes, and spicy peppers.
Servings 4 servings
- 3 ears corn
- 2 cups yellow tomatoes
- 1 yellow bell pepper, roughly chopped
- 1/4 cup chopped white onion
- 2 cloves garlic
- 1 medium jalapeno, plus 2 tbsp finely diced for garnish
- 1 slice white bread, optional
- 1-2 tbsp sherry vinegar
- 1 cup water, or stock
- 1/2 cup extra virgin olive oil
- 1 tsp ground cumin
- kosher salt and pepper, to taste
- 2 scallions, thinly sliced
Slice the kernels off the ears of corn. Reserve 1/2 cup of the kernels for garnish.
Add everything but the scallions, the reserved corn kernels, and the reserved diced jalapenos to a blender. Blend until it is as smooth as you like it. Taste and add salt and pepper.
Refrigerate for at least one hour or up to 2 days. Serve with little bowls of garnishes for people to add - sliced scallions, jalapenos, reserved corn kernels, and a fruity olive oil to drizzle over the top.
- I prop the ear of corn in the middle of cheap bundt pan to cut off the kernels. The center tube holds the ears and the pan catches the kernels.
- You can make a corn stock from the cobs after you remove the kernels. Add the cobs and 3-4 cups of water to a pot. Cook for 1 hour. Strain, cool, and refrigerate/freeze until you are ready to use it.
- I puree the gazpacho until it's quite smooth. I like the soup smooth and then get texture from the garnishes.
- A nice addition would be some cilantro. I can't add cilantro to recipes since I live with people who think it tastes like soap, but I know cilantro and corn are good friends.