Summertime Treat!

This recipe was in the Washington Post and it is a winner!  I had some corn left over from a previous dinner and used that.  So good!!

Corn Gazpacho

Ingredients

Servings: 4 (makes about 6 cups)

4 cups (2 pints/20 ounces) yellow or orange cherry tomatoes, divided

2 mini cucumbers, divided

2 tablespoons chopped fresh basil leaves, divided

2 garlic cloves

1 yellow bell pepper, stemmed, seeded and cut into large chunks

1 jalapeño pepper, stemmed and seeded

4 cups fresh corn kernels (from 5 to 6 ears), divided (I used cooked corn)

1 cup ice cubes (I used about 1/4 cup chicken broth instead)

1/4 cup extra-virgin olive oil, plus more for serving

3 tablespoons sherry vinegar, plus more as need (I used about 4 T.)

1 teaspoon fine salt, plus more as needed

Water, as needed

Directions

Time Total: 20 mins

1. Step 1

   Halve 1 cup of the tomatoes and thinly slice 1 of the cucumbers. Transfer to a small bowl and reserve for garnish.

2. Step 2

   Cut the remaining cucumber into chunks and transfer to a blender. Add 1 tablespoon of the basil, the remaining 3 cups of tomatoes, the garlic, bell pepper, jalapeño, 3 cups of the corn, the ice, oil, vinegar and salt. Blend until smooth. If the soup is too thick, add water as needed to reach the desired consistency. Taste, and add more vinegar and salt, as needed.

3. Step 3

   If not planning to serve right away, cover and refrigerate until ready to serve.

4. Step 4

   Just before serving, stir the remaining 1 cup of corn and the remaining 1 tablespoon of basil into the reserved tomatoes and cucumbers.

5. Step 5

   Divide the soup among bowls. Top each with about 1/2 cup of the garnish, drizzle with olive oil and serve cold.

Substitutions

Fresh, raw corn >> frozen corn or leftover cooked corn.
Yellow bell pepper >> orange bell pepper.
To make it spicier >> leave the seeds in the jalapeño.
To make it less or not at all spicy >> use half the jalapeño, or omit it.
Basil >> mint.
Sherry vinegar >> red wine vinegar.