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.