Summer Sweet Corn Gazpacho (Print Version)
# Ingredients:
→ Gazpacho
01 -
4 ears sweet corn
02 -
1 small cucumber, peeled and deseeded
03 -
1 yellow bell pepper
04 -
1 cup yellow cherry tomatoes, or 1 large yellow tomato
05 -
1 small shallot
06 -
2 cloves garlic
07 -
1 small jalapeno, optional
08 -
⅓ cup extra virgin olive oil
09 -
2 tablespoons lemon juice
10 -
2 tablespoons vinegar
11 -
2 teaspoons kosher salt
→ Topping
12 -
Basil oil, optional
13 -
Fresh sweet corn, optional
14 -
Heirloom cherry tomatoes, sliced
15 -
Fresh basil
16 -
Flaky sea salt
# Instructions:
01 -
Slice the corn kernels off the cob. Scrape any remaining pulp with the back of a knife into a bowl to add a creamy texture. Reserve ¼ cup of kernels for garnish, if desired.
02 -
Peel and de-seed the cucumber, yellow bell pepper, and jalapeno. Peel the shallot and garlic.
03 -
In a blender, combine corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, vinegar, and salt. Blend until completely smooth.
04 -
If the mixture is too thick, blend in extra olive oil or a few tablespoons of water until the desired consistency is reached.
05 -
Chill the gazpacho for at least 2 hours in the fridge to develop flavors. Garnish with reserved corn kernels, sliced cherry tomatoes, fresh basil, pesto oil drizzle, and flaky sea salt before serving.
# Notes:
01 -
Chilling the gazpacho enhances its flavor. Adjust consistency with water or olive oil, as needed.