Gazpacho seems like the perfect food for the next few months but has one drawback: Tomatoes, which Zach just cannot eat. I can make loads for myself though… Mark Bittman has an awesome repertoire of gazpacho recipes some with and without tomatoes. We tried his Cucumber Grape Hazelnut gazpacho at a party last year and I’m still thinking about it. Only having the hazelnuts this wasn’t going to work for a last minute dinner. Also how does it happen that our fridge contents disappear at a rate I cannot keep up with? It seems we have so much food and then BAM! Nothing!
We did have quite a stock of frozen corn though fresh corn should be available soon! Chili oil would work really well with this, but I opted for a sweeter version. This recipe is quick, budget friendly, and a great summer appetizer. Plus because there is no dairy or meat this is perfect for a picnic this summer. Maybe this coming Fourth of July? We often take a picnic to the fireworks and this is going to make that menu. July is usually hazy, hot, and humid here which means a chilled soup is going to be a hit. Serve as shooters or in little cups or mug as an appetizer it will surely cool you down.
- 2 cups cooked corn kernels
- 3 cups water
- 1½ cups lite coconut milk
- Juice from 1½ limes
- 1 tsp extra virgin olive oil
- 1 tsp sugar
- salt and pepper to taste
- in a blender purée the corn and water.
- Strain through a fine mesh strainer and discard the pulp.
- In a large stock pot over low heat mix the corn water, coconut milk, lime juice, olive oil, sugar, and salt and pepper.
- Simmer and adjust seasoning to taste.
- Remove from heat and chill before serving.