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Sweet Corn Summer Gazpacho

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  • Level: Easy
  • Total: 1 hr 50 min (includes cooling and chilling times)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Cilantro Oil:

Directions

Special equipment:
2 squeeze bottles, optional
  1. 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.
  2. 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.
  3. 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:

  1. 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.
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