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