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Recipe: Chilled Summer Corn Gazpacho with Cucumber and Jalapeño salsa

Recipe: Chilled Summer Corn Gazpacho with Cucumber and Jalapeño salsa

Gazpacho may just be the single best summer food ever. This summer however I have been obsessed making this summer corn gazpacho. Raw, vegan, fresh, with a hint of sweetness from the tomatoes, an earthiness from the peppers and topped with the fresh and bright cucumber and jalapeño salsa for a little crunch and hint of acidity. Perfect, simple, delicious.

  • Serves 4
  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Total time: 25 minutes

INGREDIENTS

FOR THE GAZPACHO:

  • 3 ears of corn, removed from cob
  • 800 gr yellow tomatoes, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium white onion, chopped
  • 1 garlic clove (optional) chopped
  • ¼ cup white wine vinegar or sherry vinegar
  • ¼ cup extra virgin olive oil
  • 2 tsp Himalayan salt

FOR THE CUCUMBER AND JALAPEÑO SALSA:

  • 1 cucumber, diced small
  • ½ red onion, diced small
  • 1 jalapeño, diced small
  • ¼ cup fresh cilantro, chopped
  • 2 tbsp extra virgin olive oil
  • Juice of ½ lime
  • Salt & pepper to taste

INSTRUCTIONS

  1. Combine the corn kernels, tomatoes, bell pepper, onion, garlic, and Himalayan salt in a large bowl. Mix well using your hands and set the bowl aside for at least 30 minutes and up to 2 hours.
  2. Working in batches, place the mixed ingredients in a high speed blender along with the olive oil and blend the soup until nice and smooth.
  3. Run the soup through a fine mesh sieve if you want it to be nice smooth and creamy, if you prefer it a bit chunky leave it as is.
  4. Stir through the white wine or sherry vinegar and season to taste.  Cover and chill for at least 4 hours to thicken and develop flavors.
  5. Just before serving combine all the cucumber and jalapeño salsa ingredients in a bowl, mix well and set aside until ready to garnish
  6. Before serving garnish with the cucumber and jalapeño salsa, a drizzle of extra virgin olive oil and some freshly ground black pepper.

Enjoy!

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