Summer Corn Gazpacho
Simple summer meal in a bowl
Ahhhh….the simplicity of a good meal in the summer. I am blessed to live where we can grow vegetables all year round but I am very fond of summer veggies.
Corn. I love corn. It is also one of my husbands favorite dishes. Since moving to TX we seem to use it a lot more. Maybe it’s because it is readily available or maybe it is because I see it a lot more and it prompts me to try new things.
This is a recipe that i created for a class that i taught. I poured it in shot glasses and served it along with a lovely TX rose! No matter how you decide to serve it, I am sure you will enjoy the fresh flavors of this soup.
Bon Appetit.
Corn Gazpacho
An easy recipe full of bright summer flavor.
Ingredients
- 4 ears of raw corn, shucked and cut off the cob. Save 1/4 cup for garnish
- 1/2 c. yellow cherry tomatoes or 1 large yellow tomato chopped
- 1 yellow pepper, seeds removed and chopped
- 1 English cucumber, peeled and chopped
- 2.5 TBS sherry or champagne vinegar
- 1/4 Olive Oil
- 1 to 1.5 tsp kosher salt
- Freshly ground pepper to taste
Instructions
Put everything in the blender except the garnish corn. Pour into bowls for serving.
Drizzle of olive oil on top, fresh pepper and corn for garnish. You can also add chives and cherry tomatoes cut in half
I can attest that this gazpacho was delicious! Just like tomato based gazpacho, it is like summer in South Dakota in a bowl (or shot glass if you prefer)!