Summer Corn Gazpacho

This chilled and refreshing summer corn gazpacho is the perfect soup for summer! It's made with golden yellow summer produce, fresh herbs, and beautiful toppings. If you enjoy soups, this summer gazpacho is a must try!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Brush 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. 2Meanwhile, soak the torn bread with a little bit of water, until just covered. Set aside.
3. 3Cut the corn kernels off the cob, saving some for garnish. Set aside.
4. 4In 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. 5Season with salt and pepper to taste. Transfer to a container, seal, then let it chill in the fridge for 2 hours until chilled.
6. 6Garnish with yellow cherry tomatoes, corn, a few dollops of creme fraiche, olive oil, and freshly ground black pepper. Serve cold. Enjoy!