RECIPE

Corn and Summer Vegetable Gazpacho

Recipe Created For

4.1 L Chef's Dutch Oven

Main Course

Vegetables

Cook Time

Over 2 Hours

Serving Size

Cook Mode

INGREDIENTS

5 ears of corn, husks removed
2 cups (500 ml) vegetable broth
2 shallots, chopped
2 garlic cloves, chopped
1 yellow zucchini, chopped
4 Lebanese cucumbers, peeled and chopped
3 large yellow tomatoes, chopped
2 yellow bell peppers, seeded and chopped
½ jalapeño pepper, seeded and chopped
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) 35% cream
1 tbsp (15 ml) kosher salt

Topping

Reserved corn kernels
1 small shallot, thinly sliced
½ jalapeño, seeded and finely chopped
1 small green zucchini, cut into small dice
3 tbsp (45 ml) olive oil, plus more for drizzling
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) chopped dill or basil
½ tsp (2.5 ml) Kosher salt

Garnish

Fresh dill fronds

EQUIPMENT

Love a cold plunge? Our chilled corn soup delivers maximum flavour in each energizing spoonful. This will be your go-to recipe as the weather warms up and you begin to crave something both filling and refreshing. The size and shape of our Chef’s Dutch Oven is easy on the eyes and ideal for serving guests.

INGREDIENTS

5 ears of corn, husks removed
2 cups (500 ml) vegetable broth
2 shallots, chopped
2 garlic cloves, chopped
1 yellow zucchini, chopped
4 Lebanese cucumbers, peeled and chopped
3 large yellow tomatoes, chopped
2 yellow bell peppers, seeded and chopped
½ jalapeño pepper, seeded and chopped
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) 35% cream
1 tbsp (15 ml) kosher salt

Topping

Reserved corn kernels
1 small shallot, thinly sliced
½ jalapeño, seeded and finely chopped
1 small green zucchini, cut into small dice
3 tbsp (45 ml) olive oil, plus more for drizzling
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) chopped dill or basil
½ tsp (2.5 ml) Kosher salt

Garnish

Fresh dill fronds

EQUIPMENT

INSTRUCTIONS

On a work surface, cut the kernels off of the cobs. Set aside ½ cup (125 ml) of the kernels in a small bowl for the topping. Place the remaining kernels in a 4.1 L Chef’s French Oven. Run the back of your knife firmly along the cobs to extract as much of the juice and starch as possible. Add to the French Oven with the corn kernels. Add the vegetable broth, shallots and garlic and bring to a boil. Add the zucchini, reduce the heat and simmer for 5 minutes.

Meanwhile, to the small bowl of reserved corn kernels, add the shallot, jalapeño, zucchini, olive oil and lemon juice. Season with salt and pepper. Let sit, stirring often, for at least 10 minutes. Just before serving, add chopped herbs.

Topping

Transfer to a blender and purée until smooth. Wash and dry the Chef’s French Oven (in order to cool it off) and transfer the purée back into it. Process the cucumbers, tomatoes, peppers and jalapeño with the cider vinegar until smooth and add it to the mix. Stir in the cream and season with salt. Cover and refrigerate for at least 2 hours before serving.

Serve the chilled soup in Cereal Bowls. Garnish with the topping, a drizzle of olive oil and plenty of freshly cracked pepper.