Sweet Corn Summer Gazpacho
Full of flavor, this summer soup is the perfect compliment to any meal.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 456
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 456
3 tablespoons butter
1 leek, cleaned well and chopped
sea salt and freshly ground black pepper
sea salt and freshly ground black pepper
6 ears fresh sweet corn, kernels removed
1/2 teaspoon ground turmeric
1 clove garlic, minced
4 cups vegetable stock, plus more if needed
zest and juice of 1 lime
mexican crema, for serving
pickled fresno chile slices, for serving
cilantro oil, recipe follows
crushed marcona almonds, for serving
3/4 cup olive oil
1 bunch fresh cilantro, leaves and tender part of the stems
1 bunch fresh cilantro, leaves and tender part of the stems
1 green onion, roughly chopped
1 clove garlic
sea salt and freshly ground black pepper
sea salt and freshly ground black pepper
Directions:
Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.
Source: foodnetwork.com
Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
