Corny Gazpacho
Lend me your ear and we will pop into this recipe.
Servings: 4
Ingredients
- 4 cups yellow or orange cherry tomatoes divided
- 2 mini cucumbers divided
- 2 tbsp chopped fresh basil leaves divided
- 2 garlic cloves
- 1 yellow bell pepper stemmed, seeded, cut into chunks
- 1 jalapeño pepper stemmed and seeded
- 4 cups fresh corn kernels from 5 to 6 ears, divided
- 1 cup ice cubes
- ¼ cup extra-virgin olive oil plus more for serving
- 3 tbsp sherry vinegar
- 1 tsp salt
Instructions
- Halve 1 cup of the tomatoes like you're performing tiny fruit surgery, and thinly slice 1 of the cucumbers (aim for "elegant restaurant thin," not "I can see through this" thin).
- Transfer these beauties to a small bowl and reserve for garnish, which is fancy talk for "hide them so you don't accidentally eat them while cooking."
- Cut the remaining cucumber into chunks and transfer to a blender, where it will soon meet its delicious, smoothie-like destiny.
- Add 1 tablespoon of the basil to the blender. Pretend you're sprinkling fairy dust on vegetables.
- Toss in the remaining 3 cups of tomatoes, because apparently we're making tomato soup's cooler, more sophisticated cousin.
- Add the garlic (vampire protection included), bell pepper, and jalapeño (for that "surprise, your mouth is on fire" moment).
- Dump in 3 cups of the corn, because nothing says "gourmet" like kernels flying around a blender like tiny yellow confetti.
- Add the ice (yes, ice in soup - we're living dangerously now), oil, vinegar, and salt to this increasingly chaotic vegetable party.
- Blend until smooth, creating what sounds like a small airplane taking off in your kitchen.
- If the soup is too thick, add water as needed to reach the desired consistency (somewhere between "smoothie" and "actual soup" is the goal).
- Taste, and add more vinegar and salt as needed, while pretending you know what "perfectly balanced" actually tastes like.
- If not planning to serve right away, cover and refrigerate until ready to serve (or until you forget about it and find it three days later).
- Just before serving, stir the remaining 1 cup of corn and the remaining 1 tablespoon of basil into the reserved tomatoes and cucumbers, creating the world's fanciest salad confetti.
- Divide the soup among bowls. Remember, you are a soup sommelier presenting liquid art.
- Top each bowl with about 1/2 cup of the garnish, because presentation is everything and we're basically food influencers now.
- Drizzle with olive oil in an artistic pattern that definitely doesn't look like you just accidentally spilled it, and serve cold while explaining to guests that cold soup is "actually very European and sophisticated."
