Corn gazpacho
Complex, refreshing and bursting with layers of summer flavours. It’s the perfect cold soup right now, when the days are hot and fresh ripe sweet Ontario corn is at its peak. The soup is garnished with red chimichurri and a sprinkling of unexpected pickled corn.
Gazpacho Ingredients
2 diced golden tomatoes
5 cobs of corn
1 diced yellow pepper
1 lime juiced
1 small onion diced (soak in ice cold water for 15 minutes, drain)
2 scallions
1 ripe peach
2 tsp champagne vinegar
1/4 cup olive oil
1-2 tsp salt
Method
Boil corn for 2 minutes, drain, run under cold water to stop cooking, drain. set a large bowl over a wet towel. Hold cob on a 45 degree angle and with a sharp knife cut off the kernels. Freeze cobs for stock.
Into a blender place the corn kernels, tomatoes, yellow pepper, peach, onions and lime juice, puree for three minutes
TIP: Puree in smaller batches. As the produce liquifies, it will shrink and create additional space in the blender. Keep adding chopped vegetables into the blender and until well blended.
Add champagne vinegar, salt & olive oil. Puree for an additional minute
Taste, adjust salt you may need to adjust the vinegar
Strain the soup by pressing through a sieve
Store in airtight container for at least 24 hours, longer storage with create deeper flavour
Red Chimichurri Ingredients
1/2 cup olive oil
1/2 diced medium red pepper
1 small carrot diced
2 scallions chopped
1 small cooking onion
1 celery rib diced
1 clove garlic
1 anchovy
1 TBSP capers drained
1 cup diced tomatoes
1/4 cup tomato paste
1 TBSP red wine vinegar
fresh oregano, 6 leaves
fresh flat leaf parsley, 1 sprig
S&P
METHOD
Heat olive oil in a nonreactive saucepan
Add diced bell pepper, carrot, scallions, onion, celery & garlic. Cook out gently for 5 minutes on medium heat to soften
Stir in anchovy, capers, tomatoes, tomato paste, red wine vinegar, S&P
Cook on low heat to thicken
Cool on low heat to thicken
Cool, transfer to food processor, pulse into a rough puree
Add herbs
Adjust seasoning
Garnish
Pickled Corn Ingredients
2cobs of corn, kernels removed
1 bay leaf
1/2 red chili pepper sliced
Pickling Liquid
3/4 cups white vinegar
1/2 cup water
1/3 cup sugar
1 TBSP salt
Bring to a boil to dislove solids
Method
Place corn, bay leaf and chilli peppers into a mason jar
pour hot pickling liquid into the jar to cover the corn
cool
refrigerate at least 4 days prior to serving
