Welcome Home White Corn Gazpacho
- For the Cob Stock
- 4 cobs of white corn, kernels stripped and reserved
- Water
- 1 or 2 bay leaves
- For the Gazpacho
- 3 cups cob stock, chilled
- Reserved corn kernels, 1 cup reserved
- 1 red or orange bell pepper, seeded, diced fine
- 1 anaheim pepper, seeded, diced fine
- White parts of 4 scallions, thinly sliced
- Zest and juice of 1 lemon
- 1 cup creme fraiche
- Reserved corn kernels
- Sea or kosher salt and pepper to taste
- Greens of 4 scallions, thinly sliced for garnish
- Fresh dill fronds for garnish
- Wedges of fresh lemon for garnish
- Start this the 24 hours before you plan to serve the gazpacho. Using the food52 method, remove the kernels from 4 freshly husked ears of white corn. Place them in a covered bowl and refrigerate overnight.
- Set up your slow cooker . . . in the garage, in the basement, wherever the heat it generates will not add one degree of temperature to your kitchen. Break cobs in half. Toss them into the pot and cover by about 3 inches with cold water. Set the cooker on high. When it's nicely hot, turn it down to medium or low, depending on how "hot" it cooks. Go to bed.
- The next morning, discard the cobs (or cool them and give them to your chickens). Strain the stock through a fine-mesh sieve, then pour into a shallow container of some sort that you can refrigerate for the day. Freeze any that you won't use for this soup. Or sip it from a champagne flute.
- To prepare the soup, place all but 1 cup of corn kernels, both peppers, and the scallion whites in the bowl of a food processor. With the motor running, pour in enough of the chilled stock to adequately puree the ingredients. It won't be a perfectly smooth puree because of its contents, so do the best you can. Pour into a large mixing bowl. Stainless works really well.
- Whisk in the creme fraiche. Stir in the lemon zest and juice and the reserved whole corn kernels. Season to taste with salt and pepper.
- Ladle into bowls and garnish with the scallion greens and dill fronds. Serve with wedges of fresh lemon. Raise your spoons to the goodness that is summer.
cob, cobs of white corn, water, bay leaves, gazpacho, cob stock, corn, red, anaheim pepper, scallions, lemon, crueme fraueeche, corn kernels, salt, scallions, dill
Taken from food52.com/recipes/13772-welcome-home-white-corn-gazpacho (may not work)