So Michael and I are really big into creating simple dishes that we can either make at home quickly, or take to a friend’s BBQ and wow them. All of our friends love heavily spicy foods and corn is one of our main grill staples, so why not create something that is a mix of all of this. We decided to create a play on tomato gazpacho and make a red pepper and corn gazpacho with a little bit of heat and a little bit of sweetness from some coconut milk. This soup is easy to make and serve, with its simple flavors and beautiful texture. This week we were thinking to do something that has great color, is fully of summer love, and is refreshing. We decided to create a play on tomato gazpacho and make a red pepper and corn gazpacho with a little bit of heat and a little bit of sweetness from some coconut milk.*A little serving tip. The deep orangey yellow of the soup is a beautiful contrast against any blue or cool color. So serve in a cool colored bowl. Or even better serve in a beautifully decorated cup, to balance the rich bold flavor, with a beautiful pattern.
Ingredients: (serves 6-8) Time: about 1 hour
8 ears of corn husked and shucked
2 red bell peppers
1 large yellow onion
6 large carrots
1/2 cup olive oil
1 ½ cups vegetable stock
1/3 coconut milk
1/2 tsp salt
1 tsp pepper
1 tsp paprika
1/2 Tlb cayenne pepper
recipe after photos
Take all of your vegetables, clean them, peel them, and chop them . Heat up a large sauce pan and add enough olive oil to cover the bottom. Add the onions and carrots and cook until they soften slightly to the touch of a fork, then add the pepper and let cook stirring every few minutes for ten minutes. When the vegetables cook a little bit longer, add vegetable stock and let simmer for about 15 minutes.In a separate pan heat the rest of your olive oil and add your corn, seasoning with salt and pepper and cook for about 5 minutes. After 5 minutes, add coconut milk and half of your amount of cayenne, and all of your paprika, and cook for another 5 minutes stirring occasionally. When that is finished add all of your corn to the pepper and onion mix. Let the mix cook together for another few minutes, adding the rest of your spices and stirring.
Remove from heat, and pour into a bowl, place in the refrigerator and let cool for about 30 minutes.
Once the mix is chilled, place it in the blender and blend until slightly smooth or whatever your desired consistency is.
Garnish with little pieces of red bell pepper and serve chilled. Super desish!