Spicy Corn and Cucumber Gazpacho

This Spicy Corn and Cucumber Gazpacho is light, bright, and so incredibly refreshing on a hot summer day. Cucumber is definitely the dominant flavor here, but the corn adds a mellow sweetness and helps thicken the soup nicely. The soup has a little kick thanks to the jalapeño, but it’s definitely a mild heat.

Ingredients

2(12 oz)

LargeEnglish Cucumbersunpeeled, halved lengthwise and seeded

1tsp

Kosher Saltplus more to taste

2(3 oz)

LargeTomatillos

2cups

Corn Kernelsfrom 3 to 4 ears

LargeJalapeño Pepperseeds and ribs removed, chopped, 3 Tbsp

1/2cup

ChoppedYellow Onion

1clove

Garlic

Limes, juiced3 Tbsp of juice needed

1/2cup

Fresh Basil Leaf, firmly packedplus more for serving

1/2cup

Olive Oilplus more for serving

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

Calories

380

Fat

28.4 g

Protein

4.9 g

Carbs

33.3 g

Cooking Instructions

step 1

Roughly chop the English Cucumbers (2) and place them in a large mixing bowl. Add the Kosher Salt (1 tsp) toss, and set aside while you prepare the other vegetables, or for at least 10 minutes.

step 2

Remove the husks from the Tomatillos (2) and rinse them. Trim the stems, then roughly chop the tomatillos and add them to the bowl with the cucumbers. Toss, then transfer to a blender.

step 3

Add Corn Kernels (1 3/4 cups), reserving the rest for serving, along with the Jalapeño Pepper (1), Yellow Onion (1/2 cup), Garlic (1 clove), and Lime Juice (2). Blend on high, until smooth, 30 seconds to 1 minute.

step 4

Add Fresh Basil Leaf (1/2 cup), Olive Oil (1/2 cup), and Freshly Ground Black Pepper (to taste) and blend on high for 10 seconds. Pour the soup through a mesh strainer, discarding the solids, and taste for seasonings.

step 5

Chill the soup for at least 1 hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved Corn Kernels (4 Tbsp), and torn fresh basil leaves.