This unusual twist on gazpacho takes advantage of tender sweet corn at its peak. As you’ll see from the recipe, we’re emphasizing corn’s gorgeous yellow color. When buying, look for ears with fresh stems (like cut flowers)—not brown or dessicated. Like flowers, you can recut the ends and store the ears upright in sugared water in a cool place for a day or two. Aji amarillo is a spicy yellow chile grown in South America. You can often buy it in paste form online or in the international aisle of larger supermarkets.
Ingredients
For the gazpacho:
- 4 ears fresh sweet corn, husked, silk removed
- 2 ripe yellow heirloom tomatoes, stemmed and coarsely chopped
- 2 cloves garlic, peeled and coarsely chopped
- 1 large yellow bell pepper, cored, seeded, and coarsely chopped
- One 6-inch cucumber, peeled, seeded, and coarsely chopped
- 2 teaspoons aji amarillo paste, or more to taste (optional; for heat)
- Coarse salt (kosher or sea), to taste
- 1/2 teaspoon ground turmeric (optional; for color)
- 1 to 2 tablespoons sherry vinegar
- 1/3 cup extra virgin olive oil
For the avocado crema and for serving::
- 2 small ripe avocados, peeled and pitted
- 1/4 cup Mexican crema or sour cream
- 1 clove garlic, peeled and coarsely chopped
- Juice of one lime, or more to taste
- 1/2 teaspoon coarse salt, or more to taste
- Yellow cherry tomatoes, halved
- Extra virgin olive oil
- Fresh cilantro leaves or minced fresh chives
Directions
Step 1
Make the gazpacho: If the corn is exquisitely fresh and tender, you can cut it off the cob (be sure to reserve the juices and 1/2 cup of kernels for serving) and add it directly to the food processor or blender without cooking it. Otherwise, you may want to blanch it in actively simmering water for a couple of minutes. To the corn, add the tomatoes, garlic, bell pepper, cucumber, and aji amarillo, if using. Process until smooth. If the machine needs liquid to get going, add a bit of vegetable broth or ice water. Add a teaspoon of salt, the turmeric, if using, and the vinegar. Slowly add the olive oil while the machine is running. Taste, adding more aji amarillo or salt, if desired. Cover and refrigerate the gazpacho.
Step 2
Make the avocado crema shortly before serving: In the bowl of a small food processor, combine the avocados, crema, garlic, lime juice, and salt. Process until smooth. Cover and refrigerate.
Step 3
Serve the gazpacho in your favorite glass or bowl; top with a smear of the avocado crema; a few cherry tomato halves and corn kernels; a drizzle of olive oil; and garnish with cilantro.
Serves 4 to 6