Summer Corn Gazpacho
When it's hot outside, a lovely cool summer veggie soup makes a perfect first course for a elegant picnic or outdoor dining. This recipe is a California favorite that we can all enjoy. I'm loving this tasty, flavorful soup.
2 3/4 cup corn, cut off the cob
1 yellow bell pepper, cut in chunks
1 cup English cucumber, cut in chunks
1 cup cherry tomatoes, cut in half
1/2 shallot, chopped (optional)
1 teaspoon salt
2 tablespoons Basil, Unflavored, Butter, Spicy Calabrian Pesto Olive Oil
2 teaspoons Premium A White Balsamic or Champagne Vinegar
1/4 teaspoon black pepper
2 tablespoons chives, chopped
To cut the corn off the cob, stand the cob on it's wide end and slowly cut downward. If you cut slowly, the corn won't fly all over.
Set aside 1/2 cup of the corn kernels. Place the remaining corn and vegetables, salt, oil and vinegar in your blender and blend until slightly chunky or completely smooth -- it's up to you.
Serve immediately or chill. To serve, place in bowls or coffee mugs and garnish with the reserved corn kernels, chives and black pepper.