Cool Down on Summer Nights With This Sweet Corn Gazpacho

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

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.

Sally's Quick Scrumptious Weekend Treats

"There is nothing like a soirée thrown by my childhood friend Sally Horchow" She is an incredible host. As I watched her walk around the party making sure everyone had a sneeky (a spicy Sally or glass of rose) asking if everyone was good. That's a good host. You want your guests to have a great time. C'mon everyone likes to feel they are being taken care of.

Sally is bringing back the Fritos along with her crab dip which was scrumptious. Simple prosciutto wrapped melon, and s’more bites.

Hey put some Fritos in a bowl with a big spoon and your good to go. Fritos are  ol school. Recently I was served Fritos in an ol silver gravy boat with a ladle looking spoon. First thought: chic presto bingo you have a "snack" for your guests. All it takes is keeping a bag of Fritos in your pantry.

Sally's Scrumptious Crab Dip

1 lb lump crabmeat

1 can quartered artichokes

2 8 oz. pkgs cream cheese, softened

1 cup mayo

Juice of 1/2 lemon

Tabasco to taste

Sea salt to taste

300 degrees in the oven for 20-30 minutes (stir halfway through) Serve with Fritos!

Sally's S’more Bites

3 tbsp butter

1 bag (10oz) marshmallows

6 cups rice-crisp cereal

1 cup melted semisweet chocolate chips

71/2 rectangular graham crackers (or 15 squares)

1 cup marshmallow creme (such as fluff)

In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring until smooth, 2 minutes; remove from eat. In a bowl, combine marshmallows with cereal; mix well. In the bottom of a 9”x 13” pan, spread half of the cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in single layer over chocolate, breaking crackers as needed to fit; top with creme. Spread remaining half of cereal mixture over creme; lightly press to cement layers together. Let s’mores sit at room temperature for at least 15 minutes before cutting and serving.

Spicy Sally Sneeky

1/2 lime

1/2 oz 100% agave tequila

2oz pineapple juice

1/4 oz agave nectar or simple syrup

3 fresh jalapeño slices, divided

2 to 3 sage leaves

Club Soda (optional)

Squeeze lime into cocktail shaker and add tequila, pineapple juice, agave nectar, 2 jalapeño slices, and sage. Muddle, add ice, and slake well. Strain into a Collins glass filled with ice. Top with Soda if desired. Garnish with remaining jalapeño slice.

*single serving