Sweet Corn Gazpacho with Chipotle Creme

Sweet Corn Gazpacho with Chipotle Creme

Ohhhhh….corn. Nothing says summer like sweet, fresh corn. This flavorful, slightly chunky gazpacho is topped with fresh sweet corn kernels for substance and flavor; a light drizzle of spicy chipotle sour cream—thinned with water to reduce fat and make for easy drizzling—completes the dish, with few calories.

Serves 6 to 8

1 lb. large red tomatoes, quartered
2 medium English cucumbers, peeled, seeded and cut into large chunks
1 medium green bell pepper, cored and cut into large chunks
1 small red onion, coarsely chopped
1 garlic clove, chopped
2-3 cups tomato juice, divided
1/2 cup Sherry wine vinegar
2 Tbs. extra-virgin olive oil
1/2 cup chopped cilantro leaves
2 large ears sweet corn, shucked, or 2 cups thawed frozen corn
1/2 cup sour cream or low-fat sour cream
½-1 tsp. chipotle powder, or 1 tsp. adobo sauce (from canned chipotle peppers), or to taste
1/2 cup sour cream or creme fraiche
1/2 to 1 teaspoon chipotle powder, or 1 teaspoon adobo sauce (from canned chipotle peppers), or to taste
Additional whole cilantro leaves for garnish

1. Combine tomatoes, cucumber, pepper, onion, garlic, 1 cup of the tomato juice, vinegar and olive oil in a large bowl; process in batches in a food processor until blended and chopped well, but not completely smooth. Add cilantro to last batch and pulse to mix. Add remaining 1 to 2 cups of tomato juice to thin to desired consistency. Season with salt and pepper.

2. While soup stands, using a sharp knife, remove kernels from corn into a small bowl and set aside. Combine sour cream and chipotle powder or adobo sauce in a small bowl; add 1 or 2 tablespoons of water to make a thin drizzling sauce.

3. Transfer soup to a serving bowl. Drizzle sour cream across surface. Shower with whole cilantro leaves and corn kernels, and serve immediately.