Tags
corn, devo olive oil alfoos mango white balsamic, Devo Olive Oil Persian Lime, devo olive oil tuscan herb, gazpacho, mango, yogurt
Last week spring jumped into the heat of summer. The phrase, “It’s not the heat, it’s the humidity” was fully present. It wasn’t too hot to eat, it was too humid to stand over a stove or a grill. There will be many similar days ahead. Chilled soups, savory or sweet, are the perfect remedy. There will be many chilled soups ahead.
Gazpacho is one of my favorites. It’s a chilled soup made with chopped tomatoes, cucumbers, onions, peppers, olive oil, vinegar and herbs. Gazpacho doesn’t have to end there. Start with those basic ingredients and then go crazy with whatever you pick up from your farmers market or local grocer.
My 12 y.o. wanted a corn soup. It was too hot for chowder, or for cooking/grilling corn cobs. Using frozen corn, cucumber and onion, I added a mango for sweetness and yogurt for creaminess.
Some recipes call for the addition of bread to thicken the soup. I serve cornbread on the side, for those who may want something more hearty.
Chilled Corn and Mango Gazpacho
What you need:
- 2 10-oz pkg frozen corn kernels, thawed
- 1 mango, peeled, cored and chopped
- 1 c peeled, seeded, and chopped English cucumber (about 1/2 cucumber)
- 1/2 Vidalia onion, chopped
- 2 garlic cloves, finely chopped
- 1 c water
- 1/4 c Devo Olive Oil Tuscan Herb EVOO
- 1/4 c Devo Olive Oil White Mango Balsamic
- 1/4 c sugar
- 1/2 c low-fat yogurt
- Freshly ground sea salt and black pepper, to taste
- garnish with Radish Relish*
What you do:
- In large bowl, combine corn, mango, cucumber, onion and garlic.
- Add half of corn mixture to blender.
- Add 1/2 c water.
- Puree until smooth.
- Strain through mesh sieve into lg bowl, pressing as needed to squeeze out as much liquid as possible.
- Repeat.
- Return corn mixture to blender.
- Slowly add oil, vinegar, and sugar.
- Blend to combine.
- Add yogurt and pulse until mixed.
- Season with salt and pepper.
- Transfer to a bowl, cover and refrigerate until chilled.
- Garnish with radish relish*
Radish Relish
slightly adapted from Vegetarian Times
What you need:
- 2 c radishes, trimmed and finely chopped
- 3/4 c fresh or thawed frozen corn kernels
- 4 green onions, finely chopped
- 1/2 c cilantro, finely chopped
- 2 tsp Devo Olive Oil Persian Lime EVOO
- 1 tsp Devo Olive Oil Alfoos Mango White Balsamic
- 1 garlic clove, finely chopped
- Freshly ground sea salt and black pepper, to taste
What you do:
- Combine all ingredients in med serving bowl.
- Season with salt and pepper.
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