Chilled Corn Gazpacho Recipe

Cool off with some corn gazpacho.

Photo by Tyler Shane

Beat the heat of August with this chilled soup, corn gazpacho. Using in-season produce easily found at your local farmer’s market, this recipe is simple, refreshing, and a great addition to your summer meals!

Corn Gazpacho

Ingredients: 

8 ears of shucked corn

3 tbsp. kosher salt

1 yellow sweet bell pepper

1 C. yellow sweet cherry tomatoes

1 shallot, loosely chopped

2 cloves garlic

1 C. chicken stock

1 ½ C. heavy cream

For Garnish

1 lump crab meat (1-2 oz)

1 sliced jalapeño

½ avocado, sliced

Yoli Tortilleria Taco Stand sauce

Lemon juice from ½ lemon

Preparation: 

1. Fill large pot halfway full of water. Add salt and bring to a boil. With tongs, submerge shucked corn in boiling water, adjust water level if necessary to completely submerge under water. Boil for 3 minutes. Remove and set aside to cool. 

2. Core, remove the seeds, and quarter the yellow pepper. 

3. Once corn is completely cooled, hold your corn vertically, your noncutting hand holding the top of the ear. The bottom of the ear is resting on a plate or cutting board. With a large knife, cut in a downward motion allowing the kernels to fall on your work surface. 

4. With the kernels completely removed, hold your knife at a 90-degree angle to the cob and scrape the remaining kernel cores (these juicy remains are jam packed flavor!). Be sure to reserve a handful of the kernels for garnish.

5. Combine all vegetables in a blender and puree. Add chicken stock and 1 cup of heavy cream. Blend until smooth. If desired, add heavy cream for a more fluid consistency.

6. Refrigerate at least two hours before serving.

7. Garnish with desired toppings and enjoy!

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