Pretty, isn't it? And, oh Mama! Is it Good!!! This is based on a recipe I found in Coastal Living this summer. We've had regular gazpacho all summer, but, now that the corn and tomatoes are at their peak, I decided to try this. Seriously....give it a try. It's also very low fat, and aside from the carbs in the corn, it's good for you.
Corn Gazpacho with Crab
(serves 4 generously)
8 ears of fresh yellow corn
1 pint of yellow grape tomatoes
3/4 c. mild white onions or leeks
1 1/2 c. chicken stock
1 T. olive oil
2 t. fresh lemon juice
1 1/2 t. salt
1/2 t. white pepper
1 yellow pepper, chopped
1/4 c. skim milk
1 c. lump crab meat, drained
1/4 c. thinly sliced green onion tops
Boil corn in a large pot of water for about 5-8 minutes. Drain and cool. Cut the kernels off of the cob. You should have about 4 cups. Finely chop a small amount of the yellow pepper and save for garnish.
Set aside a few tomatoes for garnish, and add the rest of the tomatoes to the corn in a blender. Add the next 7 ingredients, and process until smooth. Add the milk and process again. Chill at least 2 hours.
Divide among 4 bowls and top with crab. Sprinkle the halved tomatoes, chopped pepper, and sliced green onion tops.
Best made early the day of serving.
I served this last night at this dinner. We all loved it!