Welcome home white corn gazpacho
Vegetable soup
Spanish cuisine
I don’t know about you, but it’s still way too hot to turn on a stove for long, not to mention eat hot food, especially soup. So yes, while the cobs do get cooked down for the soup’s stock base, read on to see how I circumvented the heat dilemma. I used white corn because I really love it, but also because I wanted its color to blend in a bit with the background color from the cob stock and the crème fraîche. It has it’s own textural pop in the soup, and there are bright dots of color from the colorful bell and anaheim peppers. And because fresh dill is perfuming all the markets here, I chopped up some gentle fronds as a garnish. In the end, this is a lovely, rustic homage to a trip with my daughter as well as my own return home. <br /> <br />Please be sure to take a look at food52 genius method of separating the kernels from the cobs: http://www.food52.com/blog/2259_how_to_dekernel_corn. It’s safer than standing the cobs on end, but perhaps even better, the kernels don’t go bouncing about the kitchen. <br />
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