Wednesday, August 07, 2013
And then I forgot to drizzle the soup with olive oil and feta before photographing it. You might not want to omit that part.
Spicy Corn Gazpacho
2 ears corn
1 clove garlic
1/2 cup almond milk
2 green tomatoes, cut into chunks (you could use ripe, if green aren't available)
1 chipotle en adobo, deseeded and roughly chopped
1 1/2" thick slice of country bread, broken into pieces and soaked in a bit of water until mushy
pinch smoked paprika
extra virgin olive oil
Shuck the corn and cut the kernels off the cob. Place kernels in a small pot of boiling water and cook until corn is crisp tender, about 6 minutes (about halfway through, add the garlic). Drain, and, reserving a few kernels of corn for garnish, place corn and garlic in a blender with the almond milk. Blend to a puree. Strain the corn puree into a bowl through a strainer, pressing down on the solids to get all of the juice. Discard solids and place corn liquid back into blender. Add the tomatoes, chipotle, bread, and smoked paprika and blend well.
Season with plenty of lime juice and salt to taste.
Serve garnished with a slick of olive oil, some cubes of feta, and the reserved corn kernels.
Posted on Minxeats.com.