Summer Corn Gazpacho

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 662, total fat 56 G., saturated fats 12 G., proteins 9 G., carbohydrates 41 G., fiber 7 G., cholesterol 25 mg, sodium 1194 mg, sugar 12 G.

Unlike traditional gazpacho, which is made with fresh vegetables, this summer corn soup still requires cooking, but is served chilled, making it a wonderful refreshment on a hot day. The flavor is sweet and spicy, and the texture is velvety. Serve drizzled with sour cream, aromatic olive oil, and chopped almonds. For an elegant serving, pour the sour cream and olive oil into sauce bottles and drizzle with thin strips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

3 tablespoons of butter
1 leek, thoroughly washed and chopped
6 ears of sweet corn, kernels removed
0.5 tsp ground turmeric
1 clove garlic, minced
4 cups vegetable broth + more as needed
Zest and juice of 1 lime
Mexican sour cream, for serving
Pickled Fresno peppers, for serving
Chopped Marcona almonds, for serving
Cilantro Oil

Cilantro Oil

3/4 cup olive oil
1 bunch fresh cilantro (leaves and thin stems)
1 green onion, coarsely chopped
1 clove of garlic
Special equipment: 2 plastic sauce bottles

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, leeks, turmeric, lime, green onions, cilantro, Fresno pepper, almond

Cooking the dish according to the recipe:

In a large saucepan over medium heat, melt the butter. Add the leeks and season with salt and pepper. Cook until softened but not browned, about 5 minutes. Add the corn kernels and cook for 6-8 minutes, stirring occasionally. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the broth, bring to a simmer, and cook until the corn is tender, another 6-8 minutes.
Transfer the mixture to a blender (preferably a powerful one). Add the lime zest and juice, salt, and pepper, and blend until smooth. Taste and add more salt if needed. Let the mixture cool, then refrigerate (or directly in the blender) until completely chilled, at least 1 hour.

When ready to serve, blend the soup again, adding more broth if needed. Garnish with sour cream (preferably from a sauce bottle), a couple of pickled Fresno rings, a drizzle of cilantro oil, and a sprinkle of chopped almonds.
Cilantro Oil:

In a blender, combine the olive oil, cilantro, green onion, and garlic and blend until smooth. Strain through a fine-mesh sieve into another bowl, season with salt and pepper. If needed, stir in a little water, up to 1/4 cup. Season with salt and pepper, and pour the oil into a sauce bottle.
When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.