|This photo is my soup made with red (rather than yellow) tomatoes. Please be sure to use yellow tomatoes for the original glorious yellow color.|
|Here is a time I made this with red tomatoes. Yellow is the preferred color though.|
This recipe was very unusual and completely refreshing. Since it is a raw soup, it came together in a matter of minutes. I think the garnishes are important because you want nice contrasting colors. I also think, in a jam, you could get away with using frozen corn, but seriously, there's nothing better than fresh corn on a cob.
Basically, you put everything in a blender and whirl to your desired consistency. I left mine just the tiniest bit chunky.
Another reason that I'm posting this 'summer' soup now in the autumn, is because I'm going to try heating the soup after blending. I know it will be great.
(from Linda Wagner) Creamy Corn Gazpacho
4 ears raw sweet corn - 3 for soup and one for garnish - kernels removed
1 can white beans, drained
1 yellow pepper, seeds and veins removed, chopped in pieces
2 C yellow tomatoes, cubed
3/4 C almond milk
1/4 C water
juice of 1 lime
1 t garlic powder
1 t onion powder
1/2 t cayenne
1/2 inch of fresh ginger, peeled and cut in pieces
salt and pepper to taste
olive oil for garnish
Place ingredients in a blender. Serve cold. Choose garnishes that contrast well with the flavors and color of the soup: cilantro, tomatoes, black pepper, olive oil, green peas, more corn kernels.