Gazpacho de maíz de verano

Ingredientes

• 3 ears sweet yellow corn (fresh corn on the cob)
• 1 large yellow heirloom tomato (chopped)
• 1 yellow or orange bell pepper (stem and seeds removed, chopped)
• 1 cup English cucumber, chopped (it's optional to peel the skin off)
• 1 cup Italian or artisan bread (crust removed and torn into pieces)
• 1/4 cup extra virgin olive oil (plus more for garnish)
• 1 tablespoon sherry vinegar (or red wine vinegar)
• 1/4 cup fresh basil leaves (loosely packed, plus more for garnish)
• 1/2 of a shallot (chopped)
• 2 cloves fresh garlic (peeled and smashed)
• Salt and black pepper (to taste)
• Water (as needed )
• Creme fraiche (for garnish)
• Yellow heirloom cherry tomatoes (for garnish)

Preparación

1. 1

   Brush corn with some olive oil. On a grill pan over high heat, lightly grill the corn until very slightly charred for just 5 minutes. We’re just trying to get rid of the raw taste a bit.

2. 2

   Meanwhile, soak the torn bread with a little bit of water, until just covered. Set aside.

3. 3

   Cut the corn kernels off the cob, saving some for garnish. Set aside.

4. 4

   In a large blender, combine the corn kernels, tomatoes, bell pepper, cucumbers, the soaked bread, olive oil, sherry vinegar, basil leaves, shallot, and garlic. Add about ⅓ cup of water, or as needed, the blend for a few seconds until smooth. If needed, add more water until desired consistency. The soup is supposed to be rustic and a bit chunky and thick.

5. 5

   Season with salt and pepper to taste. Transfer to a container, seal, then let it chill in the fridge for 2 hours until chilled.

6. 6

   Garnish with yellow cherry tomatoes, corn, a few dollops of creme fraiche, olive oil, and freshly ground black pepper. Serve cold. Enjoy!