Sweet Corn Summer Gazpacho
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
42
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Special equipment: 2 squeeze bottles, optional Heat the butter in a Dutch oven over medium heat
2
Add the leek and season with salt and pepper
3
Saute the leek until soft but not browned, about 5 minutes
4
Add the corn kernels and cook 6 to 8 minutes, stirring from time to time
5
Add the turmeric and garlic and cook until fragrant, about 1 minute
6
Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes
7
Transfer the mixture to a blender (preferably high speed)
8
Add the lime zest and juice, season with salt and pepper and blend until very smooth
9
Taste and adjust the seasoning if necessary
10
Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour
11
When ready to serve, blend the mixture again, adding more stock if needed
12
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
13
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth
14
Pour through a fine-mesh strainer into another bowl; season with salt and pepper
15
If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup
16
Season to taste and transfer to a squeeze bottle