Best Late Summer Soup

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!

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