Corn Gazpacho With Crab

• 8 ears fresh corn (about 2 pounds)
• 1 pint yellow grape tomatoes
• 3/4 cup sliced leek, white part only
• 1 1/2 cups chicken stock
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground white pepper
• 1 yellow bell pepper, chopped
• 1/4 cup heavy cream
• 1 cup fresh lump crabmeat, drained
• 1/4 cup thinly sliced green onions

1. Bring a large pot of water to a boil over high heat. Add corn; boil 3 minutes. Remove corn from pot; let stand 5 minutes. Cut kernels from cobs. (You should have about 4 cups kernels; set aside 1/2 cup.)
2. Combine 3 1/2 cups corn kernels, tomatoes (set aside a few to chop for garnish, if desired), and next 7 ingredients in a blender; process until smooth. Add cream; process until just combined. Pour mixture into a bowl; cover and chill at least 2 hours.
3. Divide gazpacho evenly among 4 soup bowls; top with crab. Sprinkle evenly with green onions, reserved 1/2 cup corn kernels, and reserved chopped tomatoes, if desired.

corn, yellow grape tomatoes, only, chicken stock, olive oil, lemon juice, kosher salt, freshly ground white pepper, yellow bell pepper, heavy cream, fresh lump crabmeat, green onions

Taken from www.myrecipes.com/recipe/corn-gazpacho-crab (may not work)