Name: Sweet Corn Summer Gazpacho
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: 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

Watch how to make this recipe.

Special equipment:

2 squeeze bottles, optional

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.

Cilantro Oil:

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.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Sweet Corn Summer Gazpacho

Ingredients

Cilantro Oil:

Directions

Special equipment:

Cilantro Oil:

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