Summer Corn Gazpacho with Fresh Basil Oil
A refreshing summer soup that requires no cooking and highlights the season's sweetest corn.
Equipment
- Blender
- Mixing Bowl
Ingredients
For the Gazpacho:
- 1 shallot
- 1 English cucumber peeled and deseeded
- 1 yellow bell pepper deseeded
- 1 pint yellow tomatoes
- 4 ears corn peeled blanched, and cut off the cob
- 2 cloves garlic
- 2 tbsp canned jalapeño
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- Zest of 1/2 lemon
- 3 tbsp red wine vinegar
- 2 tbsp salt
For the Basil Oil:
- 1/4 cup fresh basil washed
- 3 tbsp olive oil
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Peel and blanch your corn by dropping in boiling water for 5-6 minutes. Then cool and cut off the cob.
- Wash all of your veggies, peel and de-seed your cucumber, and de-seed your pepper. Peel your garlic and juice your lemon.
- Add all of your gazpacho ingredients into a blender and blend until smooth (I like to leave it a little chunky for texture).
- To make the basil oil, combine all ingredients in a small blender or food processor and blend for about a minute until smooth.
- Chill the gazpacho for at least 1 hour before serving.
- Serve cold with extra diced vegetables on top and a drizzle of basil oil.
- Store the basil oil in the refrigerator for up to 5 days.
Nutrition
Calories: 176kcalCarbohydrates: 7gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 2402mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 204IUVitamin C: 48mgCalcium: 28mgIron: 1mg
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