GAZPACHO-INSPIRED CREAMED CORN SOUP (V)

Gazpacho-inspired creamed corn soup

vegan|low carb|gluten free|strong flavours

YIELD: 6 servings

PREP TIME: 35 mins  

COOK TIME: 40 mins

Ingredient / Recipe notes:

- A chilled soup for those hot summer nights, with big flavours whetting the appetite.

- The base stock is made of corn and corn silks, which are supportive for kidneys, they are most nutrient-dense in the summer months when they are naturally in season. Eve though only a small amount of corn are produced by GMO seeds, it is best to source organic and local corn.

- Slightly cooked tomatoes are better for nutrient absorption than raw.

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INGREDIENTS

• 2 pcs corn on the cob, each cut into 2 pieces

• corn silks from corns, rinse and reserve

• 1 medium tomato, quartered

• 400g baby corn

• 2-3 Tbsp extra virgin olive oil, plus some for drizzling 

• 1/8 & 1/4 tsp cayenne pepper

• 1/8 & 1/4 tsp celery seeds

• 1 Tbsp organic canola or avocado oil

• 1 onion, quartered

• 1 Tbsp organic brown rice vinegar

• 1 tsp Himalayan pink salt, or to taste 

• black pepper, to taste

• 2 sprigs of spring onion, finely chopped 

• 2 sprigs cilantro, finely chopped

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DIRECTIONS

1. Clean corn and reserve corn silks. Set aside

2. Marinade the quartered tomato with 1 teaspoon of the extra virgin olive oil, 1/8 teaspoon of celery seeds, pink salt and pepper to taste.

3. Marinate the baby corn with 2 teaspoon of the extra virgin olive oil, 1/4 teaspoon of celery seeds, 1/8 teaspoon of cayenne pepper, pink salt and pepper to taste.

4. Heat up a pan on high heat with some oil, add tomatoes, it should have a big sizzle. Let sear until each side is brown and releases from the pan easily. Turn to brown all sides. Set aside.

5. While the tomatoes are searing, boil corn cobs and corn silks in a pot of water. Once corn is cooked, remove and simmer silks for 10 more minutes. Drain silks and reserve corn broth. When the corn cobs are cool enough to handle, carefully cut off kernels and set aside.

6. When tomatoes are seared, sear the marinated baby corn until it has a nice brown crust. Set aside.

7. In a blender, add 1 cup of the corn broth, reserved corn kernels, seared tomato and juices, raw onion, and blend on high until smooth.

8. Season with 1 teaspoon of salt, brown rice vinegar, 1/4 teaspoon of the cayenne pepper, and black pepper to taste. Blend again, stream in the remaining 1 tablespoon of olive oil until silky smooth. Then chill.

9. Serve chilled soup and garnish with a generous amount of spring onion and cilantro, and drizzle with high-quality extra virgin olive oil.

10. Enjoy!