Summer Sweet Corn Gazpacho (Print Version)
A chilled blend of sweet corn and fresh vegetables, topped with basil, cherry tomatoes, and sea salt.
# Ingredients:
→ Gazpacho
01 -
4 ears fresh sweet corn, kernels removed and pulp scraped from cobs
02 -
1 small cucumber, peeled and deseeded
03 -
1 yellow bell pepper, deseeded
04 -
1 cup yellow cherry tomatoes or 1 large yellow tomato
05 -
1 small shallot, peeled
06 -
2 cloves garlic, peeled
07 -
1 small jalapeño, deseeded (optional)
08 -
1/3 cup extra virgin olive oil
09 -
2 tablespoons lemon juice
10 -
2 tablespoons sherry vinegar
11 -
2 teaspoons kosher salt
→ Toppings
12 -
basil oil (optional)
13 -
fresh sweet corn kernels (optional, reserved from above)
14 -
heirloom cherry tomatoes, sliced
15 -
fresh basil leaves
16 -
flaky sea salt
# Steps:
01 -
Remove corn kernels from the cobs and scrape remaining pulp using the back of a knife into a bowl. Set aside approximately 1/4 cup kernels for garnish, if desired. Peel and deseed the cucumber. Prepare bell pepper and jalapeño by removing seeds. Peel the shallot and garlic cloves.
02 -
In a blender, combine corn kernels and pulp, cucumber, yellow bell pepper, yellow tomatoes, shallot, garlic, jalapeño, extra virgin olive oil, lemon juice, sherry vinegar, and kosher salt. Blend until fully smooth.
03 -
If the mixture appears too thick, incorporate additional olive oil or a few tablespoons of water and blend again until the preferred texture is achieved. Tasting, adjust salt or acid as necessary.
04 -
Transfer the blended mixture to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld.
05 -
Pour chilled soup into bowls. Garnish with reserved corn kernels, sliced heirloom tomatoes, fresh basil leaves, a drizzle of basil oil if using, and flaky sea salt to finish.
# Notes:
01 -
Chilling the gazpacho thoroughly enhances its flavor and texture. For smoothest results, strain through a fine mesh sieve after blending.