By Mary Jane Miller
This version of the iconic summer soup lets sweet corn take center stage. Fresh, raw corn blended with extra-virgin olive oil creates an amazingly silky, creamy texture without a drop of dairy. (My friend Lisa was convinced it was made with heavy cream.) Sweet yellow tomatoes add a sunny color and gentle acidity, while a splash of vinegar brightens the flavors and brings everything into perfect balance. It’s great right away but keeps for several days in the fridge. If it separates in the fridge, just whisk it back together before serving. It’s summer in a bowl.
Sweet Corn Gazpacho
Serves: 4-6 as a side or starter
Ingredients
3 ears of corn, kernels and juices. Reserve ⅓ cup for garnish.
1 large or 2 medium yellow tomatoes, chopped
1 yellow pepper, stemmed, seeded and chopped
1 cup cucumber, peeled and chopped
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar (apple cider vinegar works, too)
½ to 1 teaspoon salt
Freshly ground black pepper, to taste
For the garnish:
Reserved corn kernels
½ cup red cherry tomatoes, sliced
Basil and/or microgreens
Instructions
1. In a blender, combine the corn, tomato, pepper, cucumber, olive oil, vinegar, salt and pepper until the mixture is smooth. Season to taste.
2. Ladle into bowls and garnish with a drizzle of olive oil, the reserved corn kernels, tomato and greens.
Contributor Mary Jane Miller of Indianola has worked as a food writer, chef, cooking teacher and food scientist for various clients, including Betty Crocker, the Food Network, Pillsbury, Target and the Minnesota Governor’s Residence.
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