Roasted and Toasted Sweet Corn Gazpacho
Updated: May 21, 2020
I like this recipe because 1) I like cold soup better than hot soup and 2) I made this for an interview so it's special to me! The nice thing about gazpachos (and soups in general) is you can make it however you want! Just combine fresh flavors together and season to taste! I will say a mistake people can make with gazpacho is adding too much cilantro... then it tastes like you're eating salsa by the spoonful. I also like texture so I typically don't strain or anything like that, but again it's all up to you! Make it yours and enjoy on a hot day.
4 ears sweet corn
1 package multicolored grape tomatoes, halved
1 yellow bell pepper chopped
1 jalapeno, deseeded and roughly chopped
0.25 c chopped sweet onion
0.25 c roughly chopped cilantro
0.25 c lime juice
0.25 c champagne vinegar
0.5 c olive oil
Preheat oven to 450 degrees. Rub the corn with olive oil, salt, and paprika and place on one half of a sheet tray lined with foil. Roast for 15 minutes and then add the tomatoes on the other half of the sheet tray, keeping the yellow tomatoes only in a separate bowl for later. Drizzle the tomatoes with olive oil and season with salt and pepper. Rotate the corn and place the tray in the oven for 20 minutes.
During those 20 minutes, put the chopped bell pepper, jalapeno, yellow tomatoes, onion, and cilantro in a bowl with the lime juice and champagne vinegar. Sprinkle 2 teaspoons of salt over it and toss to combine everything. Set aside.
After roasting, set the tomatoes aside for garnishing later. Once the corn is cool enough to hold, shuck it and set aside about a half a cup for garnishing and put the rest in the bowl with the peppers and onion. Working in batches so that the blender doesn't get crowded, blend everything together while drizzling olive oil in to get a nice smooth texture. Combine in a bowl or pitcher, taste your gazpacho and season to taste.
Place the gazpacho along with the soup bowls in the fridge to cool for at least an hour. Pour the soup in the bowls, drizzle with olive oil, and garnish with the roasted tomatoes and corn as well as some cilantro for color. Enjoy!