Best Sweet Corn Succotash Gazpacho Recipes

Sweet Corn Succotash Gazpacho image

Provided by Claire Thomas : Food Network

Categories main-dish

Time 2h25m

Yield 6 to 8 appetizer servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons unsalted butter
1/2 small onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1/2 medium red bell pepper, seeded, deveined and cut into 1/4-inch dice
1 large jalapeno, seeded and finely chopped
3/4 pound cherry tomatoes (1 pint), halved
1/2 cup frozen lima beans, rinsed under warm running water and drained
3/4 cup fresh corn kernels (about 1 ear)
1 1/2 teaspoons coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves
1/4 cup chopped fresh basil
Kosher salt and freshly ground black pepper
1/2 cup buttermilk
1 to 2 cups milk

Steps:

In a large saute pan, heat the oil and butter over medium heat until the butter is melted. Add the onions and garlic and cook, stirring often, until fragrant and sweating, about 5 minutes. Add the vegetables and herbs, season with salt and pepper, and cook, stirring often, until everything is tender, 5 to 10 minutes.
Reserve about 1/2 cup of the succotash for garnish, then transfer the rest to a blender. Add the buttermilk and blend until smooth. With the blender running, add the milk slowly, until smooth and thinned to your desired texture.
Refrigerate the gazpacho and reserved succotash until chilled, about a couple hours. Pour the gazpacho into cups and garnish with the reserved succotash.

Sweet Corn Summer Gazpacho image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons butter
1 leek, cleaned well and chopped
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
6 ears fresh sweet corn, kernels removed
1/2 teaspoon ground turmeric
1 clove garlic, minced
4 cups vegetable stock, plus more if needed
Zest and juice of 1 lime
Mexican crema, for serving
Pickled Fresno chile slices, for serving
Cilantro Oil, recipe follows
Crushed Marcona almonds, for serving
3/4 cup olive oil
1 bunch fresh cilantro, leaves and tender part of the stems
1 bunch fresh cilantro, leaves and tender part of the stems
1 green onion, roughly chopped
1 clove garlic
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper

Steps:

Heat the butter in a Dutch oven over medium heat. Add the leek and season with salt and pepper. Saute the leek until soft but not browned, about 5 minutes. Add the corn kernels and cook 6 to 8 minutes, stirring from time to time. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the stock, bring to a simmer and cook until the corn is soft, another 6 to 8 minutes.
Transfer the mixture to a blender (preferably high speed). Add the lime zest and juice, season with salt and pepper and blend until very smooth. Taste and adjust the seasoning if necessary. Let cool, then refrigerate the mixture (in the blender carafe if desired) until chilled, at least 1 hour.
When ready to serve, blend the mixture again, adding more stock if needed. Garnish with a drizzle of crema (in a squeeze bottle works best), a couple pickled Fresno slices, a swirl of Cilantro Oil and some crushed Marcona almonds.
Put the olive oil, cilantro, green onion and garlic in a blender and process until smooth. Pour through a fine-mesh strainer into another bowl; season with salt and pepper. If necessary, whisk in a tablespoon of water at a time, up to 1/4 cup. Season to taste and transfer to a squeeze bottle.