Sweet Corn Gazpacho
Simply corn sauted with leeks, garlic, spices of tumeric/curry blended together with hint of lime topped with pickled fresno peppers, cilantro oil, toasted pumpkin seeds, and crema for added depth for one gastronomical experience!
Ingredients
- 3 tbsp butter olive/coconut oil for vegan
- 1 leek, cleaned and chopped
- 6 ears sweet corn, cleaned, kernels removed
- 1/2 tsp ground tumeric
- 1/2 to 1 tsp curry powder
- 1 clove garlic, minced
- 4 cups vegetable stock, plus more if needed
- 1 lime, zested/juiced
- garnish with toasted pumpkin seeds
- garnish with sour cream
Cilantro OIl
- 3/4 cup olive oil
- 1 bunch of cilantro, leaves/tender parts of stems
- 1 green onion, roughly chopped
- 1 clove garlic, roughly chopped
- sea salt/pepper to taste
- honey to taste to balance bitterness from cilantro
Pickled Fresno/Jalapeno Peppers
- 1 cup white wine vinegar
- 1/4 cup sugar
- 1 tbsp kosher salt
- 4 cloves garlic, crushed
- 6 Fresno chiles, thinly sliced crosswise into rings can use a combo of jalopeno's and red
Instructions
- Heat butter in a medium size pan over medium heat. Add leeks and season with salt and pepper. Saute the leek until soft for about 5 minutes (making sure it doesn't brown). Add the corn kernels and cook 6 to 8 minutes, stirring occasionally. Add turmeric, curry powder, and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, about another 6 to 8 minutes.
- Transfer the mixture to a blender. Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture for at least 1 hour and can be made a day ahead.
Cilantro Oil
- Put all ingredients into a blender and blend until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.
Pickled Peppers
- Bring all the ingredients to a simmer in small saucepan over medium-high heat until sugar/salt dissolves. Pour into a heatproof jar or bowl and add peppers. Let cool. Can keep for 1 month in airtight container.
Notes
- Use oil instead of butter to make it vegan.
- Can make cilantro oil a few days ahead of time.
- Can make the pickled peppers up to 1 month ahead of time.
- Mix a little water with sour cream to thin it and place in a sandwich bag. Cut small hole in bottom corner to squeeze out pretty designs!