Cool Down on Summer Nights With This Sweet Corn Gazpacho

This soup may be served chilled, but a pop of jalapeño brings some warmth.

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To me, summertime means corn — I love it! This corn gazpacho is a simply sumptuous meal, super-refreshing and so easy to make. You can even do it a day ahead for a party. Because it's almost all vegetables, it feels light and healthy, but the corn and grapes add a sweetness that takes it to a whole other level. I like to serve my gazpacho with rosé and crusty sourdough bread, which I brown in a hot cast-iron pan with salt and olive oil for crunch. Delicious!

Sweet Corn Gazpacho

Serves 6

  • 1 pound yellow tomatoes, roughly chopped
  • 1 yellow bell pepper, seeded and roughly chopped
  • 3 ears of sweet corn, kernels removed from cob
  • 1/4 cup sweet white onion, roughly chopped
  • 1/2 cup green seedless grapes
  • 1 Persian cucumber, peeled and chopped
  • 2 small garlic cloves, smashed
  • 1/2 jalapeño pepper, seeded Sea salt
  • 1/4 cup olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 lime, juiced
  • Optional: hot sauce, chive oil
  1. Combine the tomatoes, bell pepper, corn, onion, grapes, cucumber, garlic, and jalapeño in a large bowl. Sprinkle with 1 teaspoon of sea salt, mix well, and set the bowl aside for 1 hour, covered.
  2. Put the mixture in a blender with the olive oil and blend until it reaches your desired smoothness. Stir in the vinegar and lime juice, then season to taste with sea salt. Serve lightly chilled; pretty it up with a hot sauce or chive oil garnish.

This story originally appeared in the July/August 2017 issue of House Beautiful.

CHICKEN ON A CAN

Season with roasted garlic, or garlic salt, Tangerines, and Rosemary. Then grab a can of Lila Rose, mimosa, beer, or any other wine or beer in a can - open the can and stick the chicken on it. You can also use a vertical roaster to assist. Cook in the oven for 45 minutes at 375 - this was a 3 pounder / more time needed the bigger the bird. I recommend using a thermometer to get it to the check the temperature. I get my organic chickens from Belcampo. When it comes to serving, I love using these dinner plates - enjoy! 

Cauliflower Soup Paired With A Grilled Taleggio Sandwich

Cauliflower Soup Paired With A Grilled Taleggio Sandwich

Although I grew up loving soup, it's definitely due for a change. Anything in life is what you make of it. In this case, my trick- use colorful garnishes. Take this delicious cauliflower soup, shot for my column, "Life At Lulu's" for House Beautiful, which I topped with lightly roasted vegetables and bright chive and carrot oils, then added a grilled taleggio, mortadella and fig sandwich. Soup can be a full on meal, and just a tip- it's great if you want to slim down quickly!

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